Lebanese Lamb Stew 3

Ingredients

• 800 glamb cubes
• 2onions
• 2 tbspolive oil
• to tastefine sea salt and black pepper

Method

1. Begin by seasoning 800 g of lamb cubes generously with fine sea salt and freshly ground black pepper. Ensure each piece is evenly coated to enhance the flavor throughout the cooking process.
2. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot 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 per batch. This step is crucial for building flavor, so take your time to achieve a good sear.
3. While the lamb is browning, peel and finely chop 2 onions. Once the lamb is browned, remove it from the pot and set aside. Add the chopped onions to the same pot, using the rendered fat from the lamb to sauté them. Cook the onions until they become soft and translucent, absorbing the flavorful bits left in the pot.
4. Return the browned lamb cubes to the pot with the onions. Stir everything together to combine, allowing the flavors to meld. Add enough water to just cover the lamb, and bring the mixture to a gentle simmer.
5. Reduce the heat to low, cover the pot, and let the stew braise gently. Cook until the lamb is tender and easily pierced with a fork, which indicates that the connective tissues have broken down, enriching the stew's texture and flavor.
6. Once the lamb is tender, taste the stew and adjust the seasoning with more salt and black pepper if necessary. The flavors should be balanced, with the lamb's richness complemented by the savory depth of the onions.
7. Serve the Lebanese Lamb Stew 3 hot, accompanied by rice, fresh bread, or a crisp salad. This dish is meant to be shared, embodying the warmth and hospitality of a Lebanese home.