Indian Lamb Stew 2

Ingredients

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

Method

1. Begin by seasoning the 800 g of lamb cubes with 1 tsp paprika, fine sea salt, and black pepper to taste. Toss the lamb cubes in a large bowl, ensuring each piece is evenly coated with the spices. This step will infuse the meat with flavor and help form a crust when searing.
2. Heat 2 tbsp of oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the seasoned lamb cubes in batches, ensuring not to overcrowd the pot. Brown each piece on all sides until they develop a deep, rich color. This should take about 3-4 minutes per batch, and the lamb should have a caramelized exterior.
3. Remove the browned lamb cubes and set them aside on a plate. In the same pot, add the 2 onions, finely chopped, and sauté until they turn golden brown and translucent, absorbing the flavorful bits left from the lamb. This will take about 5-7 minutes, and the onions should release a sweet aroma.
4. Add the 2 tomatoes, chopped, to the pot with the onions. Cook until the tomatoes soften and start to break down, forming a thick sauce. Stir occasionally, and use the back of a spoon to help mash the tomatoes as they cook.
5. Return the browned lamb cubes to the pot, stirring them into the onion and tomato mixture. Lower the heat to a simmer, cover the pot, and let the stew braise gently. Cook until the lamb is tender and easily pierced with a fork, which indicates that the flavors have melded together.
6. Taste the stew and adjust the seasoning with more fine sea salt and black pepper if needed. Serve the Indian Lamb Stew 2 hot, accompanied by rice, bread, or a fresh salad, allowing everyone at the table to share and enjoy the meal together.