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Indonesian Lamb Stew 3

Serves 4 to 6 Entree meat

Indonesian Lamb Stew 3

Indonesian Lamb Stew 3 is a dish that finds its roots at the heart of home kitchens across Indonesia, where family recipes are passed down through generations. This particular version captures the essence of everyday Indonesian dining, where meals are prepared with a personal touch, using generous amounts of fat and salt seasoned by instinct. It's a dish that comes alive at the family table, meant for sharing and savoring together.

The stew is a warm embrace of tender lamb cubes, slowly simmered with onions and a hint of olive oil. Each bite offers a comforting balance of savory depth and gentle sweetness, with the seasoning of fine sea salt and black pepper enhancing the lamb's natural richness. It's a simple yet profound experience that speaks to the soul of Indonesian home cooking.

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 black pepper. Ensure each piece is evenly coated by tossing them gently in a large bowl. This step enhances the flavor and helps tenderize the meat.
  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. Avoid overcrowding the pot; brown the meat in batches if necessary. Sear each piece until it develops a deep, rich brown color on all sides, which should take about 3-4 minutes per side. This browning process adds depth to the stew's flavor.
  3. Once all the lamb cubes are browned, remove them from the pot and set aside. In the same pot, add 2 finely chopped onions. Sauté the onions over medium heat, stirring occasionally, until they become translucent and start to caramelize, releasing a sweet aroma.
  4. Return the browned lamb cubes to the pot with the onions. Stir to combine, ensuring the lamb is well mixed with the onions. Add enough water to just cover the meat, then bring the mixture to a gentle simmer.
  5. Cover the pot with a lid and reduce the heat to low. Allow the stew to braise gently, stirring occasionally, until the lamb is tender and the flavors have melded together. This should take about 1.5 to 2 hours. You'll know it's done when the lamb is tender enough to be easily pierced with a fork and the stew has a rich, aromatic broth.
  6. Taste the stew and adjust the seasoning with more salt and black pepper if needed. Serve the Indonesian Lamb Stew 3 hot, accompanied by rice, bread, or a fresh salad, allowing everyone at the table to share and enjoy.
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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