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Thai Lamb Stew 2

Serves 4 to 6 Entree meat

Thai Lamb Stew 2

Thai Lamb Stew 2 captures the essence of Thai home cooking, where tradition meets comfort in a bowl. This dish is a staple at family tables, prepared with a generous hand in seasoning and a heart for hearty meals. It’s a dish that embodies the casual, welcoming nature of Thai home dining, with each family having its own subtle variations.

The stew is rich and savory, with tender lamb cubes simmered alongside onions and tomatoes until flavors meld into a cohesive, comforting whole. Paprika adds a gentle warmth, while the salt and pepper are adjusted by instinct, not measurement. This is a dish best served family-style, inviting everyone to share in its simple yet profound pleasure.

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 amount of fine sea salt and 1 tsp of paprika. Toss the meat thoroughly to ensure each piece is evenly coated with the spices. This step enhances the flavor and helps form a crust during browning.
  2. Heat 2 tbsp of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the seasoned lamb cubes in a single layer, making sure not to overcrowd the pot. Brown the lamb on all sides until each piece has a deep, rich color, which should take about 5-7 minutes per batch. This step is crucial for building flavor in the stew.
  3. While the lamb is browning, peel and slice 2 onions thinly. Once the lamb is browned, remove it from the pot and set aside. In the same pot, add the sliced onions, stirring occasionally until they become translucent and start to caramelize, picking up the lamb's brown bits from the bottom of the pot.
  4. Chop 2 tomatoes into small pieces and add them to the pot with the onions. Stir and cook until the tomatoes break down and meld with the onions, creating a fragrant base for the stew. This should take about 5 minutes, and the mixture should become slightly thickened and aromatic.
  5. Return the browned lamb cubes to the pot, stirring them into the onion and tomato mixture. Ensure the lamb is well-coated with the sauce. Add enough water to just cover the meat, bring the mixture to a gentle simmer, then reduce the heat to low.
  6. Cover the pot and let the stew braise gently for about 1.5 to 2 hours, or until the lamb is tender and easily falls apart with a fork. Stir occasionally to prevent sticking, and adjust the heat as necessary to maintain a gentle simmer. The stew should be thick and the flavors well-developed.
  7. Taste the stew and adjust the seasoning with more fine sea salt and black pepper if needed. Serve the Thai Lamb Stew 2 hot, accompanied by rice, bread, or a simple salad, allowing the flavors to be shared and enjoyed at the table.
Cover of Authentic Thai Cuisine
From the cookbook

Authentic Thai Cuisine

This recipe is from Authentic Thai Cuisine by Yassine Sbiti — the Thai volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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