Indonesian Lamb Stew

Ingredients

• 800 glamb cubes
• 2onions
• 2 tbspolive oil
• to tastefine sea salt and black pepper

Method

1. Start by seasoning the 800 g of lamb cubes with fine sea salt and black pepper. Use your hands to ensure the seasoning is evenly distributed over all the pieces. This step enhances the flavor of the meat and prepares it for browning.
2. In a large, heavy-bottomed pot, heat 2 tablespoons of olive 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, turning occasionally, until each piece has a deep, rich color. This should create a flavorful crust on the meat, which is essential for the stew's depth of flavor.
3. Remove the browned lamb from the pot and set it aside. In the same pot, add the 2 onions, finely chopped, to the remaining oil and lamb drippings. Cook the onions over medium heat, stirring occasionally, until they become soft and translucent, picking up the browned bits from the bottom of the pot. This process will add sweetness and complexity to the stew.
4. Return the browned lamb cubes to the pot with the softened onions. Add enough water to just cover the lamb and bring the mixture to a gentle simmer. Cover the pot with a lid and reduce the heat to low, allowing the stew to braise slowly. The lamb is done when it is tender and easily pierced with a fork, and the liquid has reduced to a rich, flavorful sauce.
5. Taste the stew and adjust the seasoning with more fine sea salt and black pepper if necessary. The flavors should be well-balanced, with the lamb tender and the sauce thickened. Serve the Indonesian Lamb Stew hot, accompanied by rice, bread, or a fresh salad for a complete meal.