Filipino Lamb Stew 3

Ingredients

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

Method

1. Begin by seasoning 800 g of lamb cubes with fine sea salt and black pepper to taste. Sprinkle 1 teaspoon of paprika over the meat, ensuring each piece is evenly coated. This step enhances the flavor of the lamb and prepares it for browning.
2. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Once the oil is shimmering, add the seasoned 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 browning develops a rich flavor 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. Sauté them in the remaining oil and lamb drippings over medium heat until the onions become translucent and the tomatoes start to break down, releasing their juices.
4. Return the browned lamb cubes to the pot with the sautéed onions and tomatoes. Stir everything together, ensuring the lamb is well-coated with the aromatic mixture. Add enough water to just cover the meat, then bring the mixture to a gentle simmer. Cover the pot with a lid, reducing the heat to low, and allow the stew to braise for about 1.5 to 2 hours, or until the lamb is tender and easily pierced with a fork.
5. Once the lamb is tender, taste the stew and adjust the seasoning with more salt and black pepper if needed. The flavors should be well-balanced, with a savory depth from the lamb and a slight sweetness from the onions and tomatoes. Serve the Filipino Lamb Stew 3 hot, accompanied by steamed rice, crusty bread, or a fresh salad for a complete meal.