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Filipino Lamb Stew 2

Serves 4 to 6 Entree meat

Filipino Lamb Stew 2

Filipino Lamb Stew 2 finds its roots in the everyday kitchens across the Philippines, where home cooks create it with a generous hand and a family-first approach. This dish is crafted with an instinctive feel for seasoning, using salt and spices to taste, ensuring each preparation is as unique as the household it comes from. The preparation is neither rushed nor overthought, reflecting the unpretentious nature of Filipino home cooking.

Expect a comforting warmth as the stew melds tender lamb cubes with the sweetness of onions and tomatoes, all rounded by a hint of paprika. The flavors are robust yet balanced, inviting a communal experience where the table is set for sharing, embodying the essence of a Filipino family meal.

Ingredients

  • 800 glamb cubes
  • 2onions
  • 2tomatoes
  • 2 tbspoil
  • 1 tsppaprika
  • to tastefine sea salt and black pepper

Method

  1. Start by seasoning the 800 g of lamb cubes generously with fine sea salt and black pepper. Add 1 tsp of paprika to the lamb, ensuring each piece is evenly coated. This will enhance the flavor and help form a flavorful crust during browning.
  2. Heat 2 tbsp of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the lamb cubes in a single layer, making sure not to overcrowd the pot. Brown the lamb on all sides until each piece is deeply colored, which should take about 5-7 minutes per batch. This step develops a rich, savory base for the stew.
  3. While the lamb is browning, finely chop 2 onions and 2 tomatoes. Once the lamb is browned, remove it from the pot and set aside. In the same pot, add the chopped onions and tomatoes, stirring occasionally until the onions are translucent and the tomatoes have softened, releasing their juices.
  4. Return the browned lamb cubes to the pot with the softened onions and tomatoes. Stir everything together, ensuring the lamb is well coated with the tomato and onion mixture. This will allow the flavors to meld together.
  5. Add enough water to just cover the lamb and bring the mixture to a gentle simmer. Cover the pot and reduce the heat to low, allowing the stew to braise slowly. Cook until the lamb is tender and easily pierced with a fork, which should take about 1.5 to 2 hours. The stew will be ready when the lamb is tender and the sauce has thickened slightly.
  6. Once the lamb is tender, taste the stew and adjust the seasoning with more salt and black pepper if needed. Serve the Filipino Lamb Stew 2 hot, accompanied by steamed rice, crusty bread, or a fresh salad for a complete meal.
Cover of Authentic Filipino Cuisine
From the cookbook

Authentic Filipino Cuisine

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

Available soon on Amazon…

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