Thai 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 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 initial seasoning will help infuse the lamb with flavor 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 shimmers, add the seasoned 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, which should take about 3-4 minutes per side. This step is crucial for building flavor, so allow the lamb to sear without moving it too much.
3. While the lamb is browning, peel and thinly slice 2 onions. Once the lamb is browned, remove it from the pot and set aside. Add the sliced onions to the pot, using the residual oil and lamb drippings. Cook the onions over medium heat, stirring occasionally, until they become soft and translucent, picking up the browned bits from the bottom of the pot.
4. Chop 2 tomatoes into small cubes and add them to the pot with the softened onions. Stir to combine, allowing the tomatoes to release their juices and create a flavorful base. Cook until the tomatoes break down and the mixture becomes slightly thickened, about 5-7 minutes.
5. Return the browned lamb cubes to the pot, nestling them into the onion and tomato mixture. Pour in enough water to just cover the lamb, 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. Cook until the lamb is tender and easily pierced with a fork, which will take about 1.5 to 2 hours. Check occasionally to ensure the liquid level remains adequate.
6. Once the lamb is tender, taste the stew and adjust the seasoning with additional salt and black pepper if needed. The stew should have a balanced, savory flavor with a hint of sweetness from the onions and tomatoes. Serve the Thai Lamb Stew 3 hot, accompanied by rice, bread, or a fresh salad for a complete meal.