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Indonesian Lamb Stew 2

Serves 4 to 6 Entree meat

Indonesian Lamb Stew 2

Indonesian Lamb Stew 2 is a comforting staple in Indonesian homes, where it's often prepared for weekend family lunches or special occasions when the aim is to bring everyone together around a hearty meal. The dish reflects the essence of home cooking, with its ingredients measured by intuition rather than precision, embodying the warmth and spontaneity of family traditions.

The stew is a rich blend of succulent lamb cubes and sweet onions, simmered until the flavors meld into a harmonious, savory profile. The generous use of lamb fat infuses the dish with depth, while the seasoning of fine sea salt and black pepper is adjusted with a practiced hand to enhance its natural taste. This is not just a meal; it's a shared experience, a dish meant to be savored slowly among loved ones.

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 evenly coated by tossing them in a large bowl. This step enhances the natural flavors of the lamb and prepares it for browning.
  2. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive 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 until each piece develops a deep, rich color, which should take about 3-4 minutes per side. This browning process is crucial for building the stew's flavor base.
  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 on a plate. Add the sliced onions to the same pot, using the residual oil and lamb drippings to sauté them. Cook the onions until they become soft and translucent, stirring occasionally to prevent burning.
  4. Return the browned lamb cubes to the pot with the onions. Pour in enough water to just cover the lamb and onions, then bring the mixture to a gentle simmer. Cover the pot with a lid, reducing the heat to low, and let it braise. The lamb is done when it is tender and easily pulled apart with a fork, and the liquid has reduced to a flavorful sauce.
  5. Before serving, taste the stew and adjust the seasoning with additional salt and black pepper if necessary. Serve the Indonesian Lamb Stew 2 hot, accompanied by rice, bread, or a fresh salad, allowing everyone at the table to enjoy this traditional, hearty dish.
Cover of Authentic Indonesian Cuisine
From the cookbook

Authentic Indonesian Cuisine

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

Available soon on Amazon…

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