Korean Lamb Stew

Ingredients

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

Method

1. Begin by seasoning the 800 g of lamb cubes with a generous amount of fine sea salt and freshly ground black pepper. Add 1 tsp of paprika to the mix, ensuring each piece is evenly coated. This step enhances the flavor of the lamb and allows the spices to penetrate the meat.
2. Heat 2 tbsp of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the seasoned 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 3-4 minutes per side. This browning process is crucial as it builds the stew's foundational flavor.
3. While the lamb is browning, peel and thinly 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. Cook the onions until they become soft and translucent, absorbing the flavors from the pot.
4. Dice 2 tomatoes and add them to the pot with the onions. Stir the mixture, allowing the tomatoes to break down and meld with the onions. This will create a rich, aromatic base for the stew.
5. Return the browned lamb cubes to the pot, nestling them into the onion and tomato mixture. Add enough water to just cover the lamb, and bring the pot to a gentle simmer. Cover the pot with a lid and let it braise over low heat until the lamb is tender. The lamb should be easy to pierce with a fork, indicating it's ready.
6. Once the lamb is tender, taste the stew and adjust the seasoning with additional salt and pepper if needed. The flavors should be well-rounded and savory, with a hint of sweetness from the onions and tomatoes.
7. Serve the Korean Lamb Stew hot, accompanied by steamed rice, crusty bread, or a fresh salad. This dish is meant to be shared, embodying the communal spirit of Korean home cooking.