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Pakistani Lamb Stew

Serves 4 to 6 Entree meat

Pakistani Lamb Stew

Pakistani Lamb Stew is a beloved dish that graces tables from Karachi to Islamabad, cherished for its comforting, home-cooked appeal. It's a staple of family meals, where the recipe is passed down through generations, each cook adding their personal touch. This version captures the essence of a Pakistani household, with its generous use of fat and salt measured by intuition rather than spoon.

Expect a rich, hearty stew with tender lamb cubes nestled in a sauce of softened onions and tomatoes, spiced gently with paprika. The flavors meld together, creating a warm embrace of savory goodness that invites communal sharing, embodying the spirit of togetherness at the dining table.

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 a generous pinch of fine sea salt and 1 tsp of paprika. Toss the lamb pieces in a large bowl to ensure they are evenly coated with the seasoning. This step helps to enhance the flavor of the lamb and allows the spices to penetrate the meat.
  2. In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp of oil 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 has a deep, rich color, which should take about 3-4 minutes per side. This browning process develops a complex flavor base for the stew.
  3. While the lamb is browning, finely chop 2 onions. Once the lamb is browned, remove it from the pot and set it aside on a plate. Add the chopped onions to the same pot, using the residual oil and lamb drippings to sauté them. Cook the onions until they become translucent and start to caramelize, which should take about 5-7 minutes. This step adds sweetness and depth to the stew.
  4. Dice 2 tomatoes and add them to the pot with the onions. Stir well, allowing the tomatoes to break down and release their juices. This will create a rich, flavorful base for the stew. Cook until the tomatoes have softened and integrated with the onions, forming a thick sauce.
  5. Return the browned lamb cubes to the pot, along with any juices that have accumulated on the plate. Stir to combine the lamb with the onion-tomato mixture. Add enough water to just cover the lamb, and bring the mixture to a gentle simmer. Cover the pot with a lid and reduce the heat to low, allowing the stew to braise slowly. Cook until the lamb is tender and easily pierced with a fork, which indicates that the flavors have melded beautifully.
  6. Once the lamb is tender, taste the stew and adjust the seasoning with additional fine sea salt and black pepper as needed. The stew should have a balanced, savory flavor with a hint of spice from the paprika. Serve the Pakistani Lamb Stew hot, accompanied by rice, bread, or a fresh salad, inviting everyone to share in this comforting meal.
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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