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Korean Lamb Stew 3

Serves 4 to 6 Entree meat

Korean Lamb Stew 3

Korean Lamb Stew 3 is a dish that embodies the warmth of Korean home cooking, tailored for the family table. Unlike the restaurant renditions, this version is straightforward and unpretentious, reflecting the way home cooks would prepare it. Generous use of fat and salt adjusted by hand are hallmarks of this comforting stew, often made on quiet weekends when families gather without the rush of formal occasions.

Rich in flavor, the stew combines tender lamb cubes with the sweetness of onions and tomatoes, accented by a gentle touch of paprika. Each spoonful offers a savory depth, where the lamb's richness mingles with the aromatic vegetables. This dish is meant for sharing, inviting everyone to savor communal warmth around the table.

Ingredients

  • 800 glamb cubes
  • 2onions
  • 2tomatoes
  • 2 tbspoil
  • 1 tsppaprika
  • to tastefine sea salt and black pepper

Method

  1. Start by seasoning 800 g of lamb cubes with a generous pinch of fine sea salt and 1 tsp of paprika. Ensure each piece is evenly coated by massaging the spices into the meat with your hands. This step infuses the lamb with flavor and prepares it for browning.
  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 step develops a flavorful crust on the meat.
  3. While the lamb is browning, peel and thinly slice 2 onions. Once the lamb is browned, remove it from the pot and set it aside. 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, releasing their sweet aroma.
  4. Chop 2 tomatoes into small chunks and add them to the pot with the onions. Stir well, allowing the tomatoes to soften and release their juices, creating a fragrant base for the stew. This should take about 5 minutes, and the mixture should start to thicken slightly.
  5. Return the browned lamb cubes to the pot, nestling them into the onion and tomato mixture. Add enough water to just cover the meat, then bring the pot to a gentle simmer. Cover the pot with a lid and reduce the heat to low, allowing the stew to braise for about 1.5 to 2 hours. The lamb is done when it is tender and easily pulls apart with a fork, and the sauce has thickened to a rich consistency.
  6. Taste the stew and adjust the seasoning with more fine sea salt and black pepper to your preference. The flavors should be well-balanced, with a hint of sweetness from the onions and a subtle warmth from the paprika. Serve the stew hot, accompanied by rice, bread, or a fresh salad for a complete meal.
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.

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