Japanese Lamb Stew

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 freshly ground black pepper, ensuring each piece is evenly coated. Sprinkle 1 tsp of paprika over the lamb, using your hands to gently massage the spices into the meat. This will infuse the lamb with flavor and help create a flavorful crust during browning.
2. Heat 2 tbsp of oil in a large, heavy-bottomed pot or Dutch oven 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. Allow the lamb to brown on all sides, turning occasionally, until each piece develops a deep, rich color. This should take about 5-7 minutes per batch, depending on the size of your pot. Remove the browned lamb and set it aside.
3. In the same pot, add 2 onions, sliced thinly, to the remaining oil and lamb drippings. Cook over medium heat, stirring occasionally, until the onions become translucent and start to caramelize, releasing their sweet aroma. This should take about 5 minutes. Stir in 2 chopped tomatoes, allowing them to soften and meld with the onions, creating a thick, fragrant base.
4. Return the browned lamb cubes to the pot, nestling them into the onion and tomato mixture. Pour in 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. Allow the stew to braise slowly, stirring occasionally, until the lamb is tender and easily pierced with a fork, which should take about 1 to 1.5 hours.
5. Once the lamb is tender, taste the stew and adjust the seasoning with additional salt and black pepper if necessary. The flavors should be well-balanced, with the paprika adding a subtle warmth. Serve the Japanese Lamb Stew hot, accompanied by steamed rice, crusty bread, or a fresh salad, inviting everyone to share in this comforting, home-cooked meal.