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Pakistani Lamb Stew 2

Serves 4 to 6 Entree meat

Pakistani Lamb Stew 2

Pakistani Lamb Stew 2, a beloved staple across Karachi, Lahore, Peshawar, and Islamabad, reflects the heart of home-cooked meals in Pakistan. This version captures the essence of family kitchens where ingredients are measured by intuition rather than precision, and the table is always prepared for communal enjoyment.

Rich with tender lamb cubes, the stew harmonizes the sweetness of slow-cooked onions and the tang of tomatoes, accented by a hint of paprika warmth. Generous use of fat ensures a silky texture, while salt and black pepper are adjusted to personal taste, creating a dish that feels both comforting and deeply satisfying.

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 black pepper to taste, along with 1 tsp of paprika. Ensure each piece is evenly coated by gently mixing the spices with the lamb using your hands. This step infuses the meat with flavor and prepares it for browning.
  2. In a large, heavy-bottomed pot, heat 2 tbsp of oil over medium-high heat. Once the oil is shimmering, add the seasoned lamb cubes in a single layer, making sure not to overcrowd the pot. Brown the lamb on all sides, turning occasionally, until each piece develops a deep, rich color. This should create a flavorful crust on the meat, which is essential for depth in the stew.
  3. While the lamb is browning, 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, reducing the heat to medium. Sauté the onions until they become translucent and start to caramelize, picking up the browned bits left by the lamb, which adds flavor to the stew.
  4. Dice 2 tomatoes and add them to the pot with the onions. Cook the mixture until the tomatoes break down and meld with the onions, forming a thick, aromatic base. This should take a few minutes, and you will notice the mixture becoming a rich, reddish-brown color.
  5. Return the browned lamb cubes to the pot, stirring them into the onion and tomato mixture. Add enough water to just cover the lamb, and bring it to a gentle simmer. Cover the pot with a lid and let it braise on low heat until the lamb is tender. This can take a while, so check occasionally, and the lamb should be easily pierced with a fork when done.
  6. Once the lamb is tender, taste the stew and adjust the seasoning with more salt and black pepper if needed. The stew should have a balanced, savory flavor with a hint of spice from the paprika. Serve the Pakistani Lamb Stew 2 with rice, bread, or a fresh salad, setting the table for sharing as is traditional.
Cover of Authentic Pakistani Cuisine
From the cookbook

Authentic Pakistani Cuisine

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

Available soon on Amazon…

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