Peruvian Lamb Stew 3

Ingredients

• 800 glamb cubes
• 2onions
• 2tomatoes
• 2 tbspoil
• 1 tsppaprika
• to tastefine sea salt and black pepper

Method

1. Start by placing the 800 g of lamb cubes in a large bowl. Season them generously with fine sea salt, black pepper, and 1 teaspoon of paprika. Use your hands to mix and ensure each piece is well coated with the spices. This step infuses the meat with flavor, which is crucial for the stew.
2. In a large pot, heat 2 tablespoons of oil over medium-high heat. Once the oil is shimmering, add the seasoned lamb cubes in a single layer. Brown the lamb on all sides, turning occasionally, until a deep, rich color develops. This should take about 8-10 minutes and will enhance the stew's flavor with a caramelized crust.
3. While the lamb is browning, chop 2 onions and 2 tomatoes into small pieces. Once the lamb is browned, add the chopped onions and tomatoes to the pot. Stir them in with the lamb, allowing the onions to soften and the tomatoes to release their juices, which will form the base of the stew.
4. Reduce the heat to medium, cover the pot with a lid, and let the mixture braise. Stir occasionally to prevent sticking. Allow it to cook for about 1.5 to 2 hours, or until the lamb is tender. You’ll know it's done when the lamb easily breaks apart with a fork and the onions have almost melted into the sauce.
5. Before serving, taste the stew and adjust the seasoning with more salt if necessary. The flavors should be well-balanced, with the paprika providing a subtle warmth. Serve the Peruvian Lamb Stew hot, accompanied by rice, bread, or a fresh salad, making sure to ladle plenty of the rich sauce over the lamb.