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Filipino Lamb Stew

Serves 4 to 6 Entree meat

Filipino Lamb Stew

Filipino Lamb Stew is a comforting dish that finds its way onto the tables of Filipino homes, especially during family gatherings and casual weekend meals. It's a dish that speaks of home cooking, where salt is judged by hand and fat is used without hesitation, embodying the warmth of home-cooked meals shared with loved ones. This version captures the essence of Filipino home kitchens, where recipes are passed down and adapted lovingly.

The stew offers a rich and hearty flavor profile, with tender lamb cubes enveloped in a savory mix of onions and tomatoes, punctuated by the subtle warmth of paprika. Its simplicity allows the natural flavors of the ingredients to shine, creating a dish that is both robust and comforting. Ideal for sharing, it invites everyone to gather around the table, further enriching the experience of communal dining.

Ingredients

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

Method

  1. Start by seasoning 800 g of lamb cubes with fine sea salt and black pepper. Sprinkle 1 tsp of paprika over the meat, ensuring each piece is well-coated. This step enhances the flavor of the lamb and helps to tenderize it as it cooks.
  2. In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp of oil over medium-high heat. Once the oil is shimmering, add the seasoned lamb cubes in a single layer, being careful not to overcrowd the pot. Brown the lamb on all sides, turning occasionally until each piece has a deep, rich color. This should take about 5-7 minutes per batch, and you may need to do this in batches to avoid steaming the meat.
  3. While the lamb is browning, peel and thinly slice 2 onions. Once the lamb is browned, remove it from the pot and set aside. Add the sliced onions to the same pot, using the residual oil and lamb drippings to sauté them. Stir occasionally until the onions are soft and translucent, absorbing the flavors left in the pot.
  4. Chop 2 tomatoes into small pieces and add them to the onions. Cook together, stirring occasionally, until the tomatoes break down and meld with the onions, forming a fragrant base. This should take about 5 minutes, and the mixture should have a soft, saucy consistency.
  5. Return the browned lamb cubes to the pot, nestling them into the onion and tomato mixture. Pour in enough water to just cover the lamb. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it braise. Cook until the lamb is tender, which you can check by piercing with a fork; it should easily slide in and out.
  6. 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 hint of spice from the paprika and a savory depth from the onions and tomatoes. Serve the stew hot, accompanied by rice, bread, or a fresh salad, inviting everyone to share in this comforting Filipino dish.
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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