Peruvian Lamb Stew

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. Sprinkle 1 tsp of paprika evenly over the meat, ensuring each piece is well-coated. This step enhances the flavor profile and prepares the lamb for browning.
2. In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp of oil over medium-high heat. Once the oil shimmers, add the lamb cubes in a single layer, being careful not to overcrowd the pot. Brown the lamb on all sides until each piece develops a deep, rich color. This caramelization is crucial for building flavor in the stew.
3. While the lamb browns, finely chop 2 onions and 2 tomatoes. Once the lamb is browned, remove it from the pot and set it aside. Add the chopped onions to the same pot, using the residual oil and lamb drippings to sauté them. Cook until the onions are soft and translucent, which will take on the flavor of the browned bits left in the pot.
4. Add the chopped tomatoes to the pot with the onions. Stir and cook until the tomatoes break down and form a thick, fragrant base. This mixture should be aromatic and slightly thickened, which will serve as the foundation of the stew's sauce.
5. Return the browned lamb cubes to the pot, nestling them into the onion and tomato mixture. Add enough water to just cover the meat, then 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. The lamb is done when it is tender and easily pierced with a fork, and the sauce has thickened slightly.
6. Taste the stew and adjust the seasoning with additional salt and black pepper if necessary. The flavors should be balanced, with the paprika providing a subtle warmth. Serve the Peruvian Lamb Stew hot, accompanied by rice, bread, or a fresh salad, ready for sharing around the table.