Persian Lamb Stew 3

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 1 tsp of paprika. Ensure each piece is evenly coated by using your hands to mix the spices into the meat. This step will enhance the flavor of the lamb as it cooks.
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. This should take about 5-7 minutes per batch. Remove the browned lamb and set aside.
3. In the same pot, add the 2 onions, finely chopped, to the remaining oil and lamb drippings. Sauté over medium heat, stirring occasionally, until the onions are soft and translucent, which should take about 5 minutes. This step will add sweetness and depth to the stew.
4. Add the 2 tomatoes, chopped, to the pot with the onions. Stir and cook until the tomatoes break down and meld with the onions, forming a thick, fragrant base. This should take about 5 minutes, and you'll notice the mixture becoming more sauce-like.
5. Return the browned lamb cubes to the pot, along with any juices that have accumulated. Stir to combine with the onion and tomato mixture. Add enough water to just cover the lamb, then bring to a gentle simmer.
6. Cover the pot with a lid, reduce the heat to low, and allow the stew to braise gently. Cook until the lamb is tender and easily pierced with a fork, which may take about 1.5 to 2 hours. The sauce should be thick and the flavors well integrated.
7. Taste the stew and adjust the seasoning with additional fine sea salt and black pepper, if needed. Serve the Persian Lamb Stew 3 hot, accompanied by rice, bread, or a fresh salad, allowing everyone at the table to share in the home-cooked meal.