Japanese 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 800 g of lamb cubes with a generous amount of fine sea salt and 1 tsp of paprika. Ensure each piece is evenly coated by tossing them gently in a bowl. This step infuses the lamb with flavor and helps to tenderize it.
2. In a large, heavy-bottomed pot, heat 2 tbsp of oil over medium-high heat. Once the oil is shimmering, add the 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. This caramelization is crucial for flavor development.
3. While the lamb is browning, finely 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 until they become translucent and slightly golden, which should take about 5 minutes.
4. Dice 2 tomatoes and add them to the pot with the onions. Stir well, allowing the tomatoes to break down and meld with the onions, creating a fragrant base for the stew. This step adds a subtle sweetness and acidity to balance the richness of the lamb.
5. Return the browned lamb cubes to the pot, nestling them into the onion and tomato mixture. Add enough water to just cover the ingredients, and bring the mixture to a gentle simmer. Cover the pot with a lid, and let it braise on low heat until the lamb is tender, stirring occasionally. The lamb should be fork-tender and the sauce slightly thickened.
6. Once the lamb is tender, taste the stew and adjust the seasoning with additional salt and black pepper if needed. The flavors should be well-rounded and harmonious. Serve the stew hot, accompanied by rice, bread, or a fresh salad to complement the rich flavors of the dish.