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Japanese Lamb Stew 3

Serves 4 to 6 Entree meat

Japanese Lamb Stew 3

Japanese Lamb Stew 3 brings the warmth of home to the table, a dish that finds its roots in the everyday kitchens of Japan. Cooked with an intuitive touch, this stew reflects the casual elegance of Japanese home cooking, where the salt is measured by feel and the richness of lamb is embraced. It's a dish that fits comfortably into the rhythm of daily life, enjoyed around a table meant for sharing.

The stew envelops tender lamb cubes in a harmonious blend of onions and tomatoes, subtly spiced with paprika. The result is a comforting bowl that balances the savory depth of lamb with the sweet acidity of tomatoes, lightly seasoned to taste with sea salt and black pepper. Each spoonful invites you to savor the simple, satisfying flavors that define this home-style favorite.

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 fine sea salt and 1 tsp of paprika. Make sure each piece is evenly coated to ensure the flavors penetrate the meat. Allow the seasoned lamb to rest for a few minutes while you prepare the other ingredients.
  2. Peel and slice 2 onions into thin half-moons. Dice 2 tomatoes into small chunks, ensuring they are roughly the same size for even cooking. Set these aside as they will be added to the stew later.
  3. 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, ensuring not to overcrowd the pot. Brown the lamb on all sides until each piece develops a deep, rich color, which should take about 5-7 minutes. This step is crucial for building flavor in the stew.
  4. Once the lamb is browned, remove it from the pot and set it aside. In the same pot, add the sliced onions. Sauté them over medium heat, stirring occasionally, until they become translucent and start to caramelize, which will enhance the sweetness of the stew.
  5. Add the diced tomatoes to the onions and stir well to combine. Cook for another 3-4 minutes until the tomatoes begin to break down and release their juices, creating a fragrant base for the stew.
  6. Return the browned lamb cubes to the pot, stirring to coat them with the onion and tomato mixture. Add just enough water to cover the ingredients, then bring the mixture to a gentle simmer over low heat.
  7. Cover the pot with a lid and allow the stew to braise gently for about 1.5 to 2 hours, or until the lamb is tender. The lamb should be easily pierced with a fork, and the stew should have a rich, aromatic broth.
  8. Taste the stew and adjust the seasoning with additional salt and black pepper if necessary. Serve the Japanese Lamb Stew 3 hot, accompanied by rice, bread, or a fresh salad for a complete meal.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

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

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