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Pakistani Lamb Stew 3

Serves 4 to 6 Entree meat

Pakistani Lamb Stew 3

Pakistani Lamb Stew 3 is a beloved dish across the bustling cities of Karachi, Lahore, Peshawar, and Islamabad. It's a home-style recipe that captures the essence of family cooking, where salt is measured by feel and fat is not spared. This stew is a staple at family gatherings, meant to be shared and enjoyed together.

The flavor profile is simple yet rich, with tender lamb cubes simmered alongside onions and tomatoes. A hint of paprika adds warmth, while fine sea salt and black pepper bring balance. The result is a comforting dish that reflects the heart of Pakistani home cooking.

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, ensuring each piece is evenly coated. Sprinkle 1 tsp of paprika over the lamb, mixing well to ensure the spices adhere to the meat. This step infuses the lamb with flavor from the start.
  2. In a large, heavy-bottomed pot or deep pan, heat 2 tbsp of oil over medium-high heat. Once the oil shimmers, add the seasoned lamb cubes in a single layer, making sure not to overcrowd the pan. Brown the lamb on all sides until each piece has a deep, rich color, which should take about 5-7 minutes per batch. This browning step develops a robust flavor base for the stew.
  3. While the lamb is browning, finely chop 2 onions. Once the lamb is browned, remove it from the pan and set aside. In the same pot, add the chopped onions to the remaining oil and lamb drippings. Cook the onions over medium heat, stirring occasionally, until they turn golden brown and soft, which should take about 8-10 minutes. This step adds sweetness and depth to the stew.
  4. Dice 2 tomatoes and add them to the pot with the onions. Cook until the tomatoes break down and meld with the onions, forming a thick, fragrant base. This should take about 5 minutes. Use a wooden spoon to scrape up any browned bits from the bottom of the pot, incorporating them into the mixture for added flavor.
  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, then bring the mixture to a gentle simmer. Cover the pot with a lid and reduce the heat to low. Allow the stew to braise slowly, checking occasionally, until the lamb is tender and can be easily pierced with a fork, which should take about 1.5 to 2 hours.
  6. Once the lamb is tender, taste the stew and adjust the seasoning with additional salt and black pepper if needed. The flavors should be balanced, with the richness of the lamb complemented by the spices and the sweetness of the onions. Serve the stew hot, accompanied by rice, bread, or a fresh salad, ready to be shared around the table.
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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