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Korean Lamb Stew 2

Serves 4 to 6 Entree meat

Korean Lamb Stew 2

Korean Lamb Stew 2 is a comforting dish often found on the tables of Korean homes, especially during the colder months. It's prepared with a sense of intuition, where the salt is judged by hand and lamb fat is used generously, resulting in a rich and hearty stew. This home-style version captures the essence of Korean family cooking, offering nourishment and warmth with every spoonful.

The stew should be a harmonious blend of tender lamb cubes, softened onions, and tomatoes, with a hint of paprika adding subtle warmth. Each bite offers a savory depth, balanced by the freshness of the ingredients. It's a dish meant for sharing, bringing people together around the table, embodying the spirit of home and hospitality.

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 sprinkle of fine sea salt and 1 tsp of paprika. Ensure each piece is evenly coated by tossing them together in a large bowl. This step infuses the meat with flavor right from the start.
  2. Heat 2 tbsp of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the seasoned lamb cubes in a single layer, ensuring not to overcrowd the pot. Brown the lamb on all sides until each piece has a deep, rich color, which should take about 3-4 minutes per side. This browning step caramelizes the meat, enhancing its flavor.
  3. While the lamb is browning, peel and slice 2 onions into thin half-moons. Once the lamb is browned, remove it from the pot and set it aside on a plate. Add the sliced onions to the same pot, using the residual oil and lamb drippings to sauté them. Stir occasionally until the onions become translucent and start to caramelize, picking up the browned bits from the bottom of the pot.
  4. Dice 2 tomatoes and add them to the pot with the onions. Stir well to combine, allowing the tomatoes to break down and release their juices. This mixture will form the base of the stew, adding depth 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. Pour in just enough water to cover the lamb, then 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. Cook until the lamb is tender, which you can tell when it easily breaks apart with a fork and the sauce has thickened slightly.
  6. Taste the stew and adjust the seasoning with more fine sea salt and black pepper if needed. The flavors should be well-rounded, with a hint of spice from the paprika and a savory depth from the lamb. Serve the Korean Lamb Stew 2 hot, accompanied by rice, bread, or a fresh salad, inviting everyone to share and enjoy.
Cover of Authentic Korean Cuisine
From the cookbook

Authentic Korean Cuisine

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

Available soon on Amazon…

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