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Eastern European Lamb Stew

Serves 4 to 6 Entree meat

Eastern European Lamb Stew

Eastern European Lamb Stew is a beloved staple across the diverse landscapes of Eastern Europe, where it graces tables during cozy family dinners and festive gatherings alike. This dish embodies the warmth of home cooking, with its roots firmly planted in the traditions of Eastern European kitchens, where recipes are passed down through generations by word of mouth rather than written instructions.

The stew is a rich tapestry of tender lamb, softened onions, and a generous hand with olive oil, creating a comforting dish that envelops the senses. The careful seasoning of fine sea salt and black pepper allows the natural flavors to shine. It is a dish meant for sharing, evoking the spirit of communal dining that is cherished in Eastern European homes.

Ingredients

  • 800 glamb cubes
  • 2onions
  • 2 tbspolive oil
  • to tastefine sea salt and black pepper

Method

  1. Begin by seasoning 800 g of lamb cubes generously with fine sea salt and freshly ground black pepper. Ensure each piece is well-coated to enhance the flavor of the meat during cooking. This step is crucial for building the base flavor of the stew.
  2. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil shimmers, add the seasoned lamb cubes in a single layer, ensuring not to overcrowd the pot. Brown the lamb on all sides until it develops a deep, rich color, which should take about 5-7 minutes per batch. This browning process adds depth and complexity to the stew's flavor.
  3. While the lamb is browning, peel and finely chop 2 onions. Once the lamb is browned, remove it from the pot and set aside. Add the chopped onions to the same pot, using the remaining oil and lamb drippings to cook them. Stir frequently, scraping up any browned bits from the bottom of the pot, until the onions are soft and translucent, which should take about 5 minutes.
  4. Return the browned lamb cubes to the pot with the onions. Stir to combine, ensuring the lamb is coated with the softened onions. Add enough water to just cover the meat, then bring the mixture to a gentle simmer. Cover the pot with a lid, reduce the heat to low, and let it braise slowly.
  5. Allow the stew to braise until the lamb is tender and easily pierced with a fork, which should take about 1.5 to 2 hours. Stir occasionally to ensure even cooking and to prevent sticking. The aroma should be rich and inviting, with the lamb becoming succulent and the onions melting into the sauce.
  6. Once the lamb is tender, taste the stew and adjust the seasoning with additional salt and black pepper if needed. The flavors should be well-rounded, with a savory depth from the lamb and sweetness from the onions. Serve the stew hot, accompanied by rice, crusty bread, or a fresh salad, inviting everyone to share in this hearty Eastern European meal.
Cover of Authentic Eastern European Cuisine
From the cookbook

Authentic Eastern European Cuisine

This recipe is from Authentic Eastern European Cuisine by Yassine Sbiti — the Eastern European volume in the ComidaTime International Cuisines series.

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