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Thai Lamb Stew

Serves 4 to 6 Entree meat

Thai Lamb Stew

Thai Lamb Stew finds its place on home tables across Thailand, where family recipes are shared and passed down through generations. It is often prepared in an informal setting, with ingredients measured by instinct rather than precision. The dish captures the spirit of Thai home cooking, where salt is judged by hand and a generous use of fat ensures richness. This version is a reflection of how Thai families actually enjoy it, away from the spotlight of restaurants or street food stalls.

The stew envelops tender lamb cubes in a comforting blend of onions, tomatoes, and a hint of paprika. Each bite offers a satisfying depth, with the lamb's richness complemented by the natural sweetness of the tomatoes and a subtle warmth from the paprika. Seasoned to taste with fine sea salt and black pepper, its flavors come together to create a dish that is both hearty and inviting, perfect for sharing around a communal table.

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, ensuring each piece is evenly coated. Sprinkle 1 tsp of paprika over the lamb, mixing well to distribute the spice evenly. This step enhances the flavor profile of the lamb, infusing it with a subtle heat and depth.
  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, ensuring 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 browning process is crucial for building flavor in the stew.
  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 same pot, using the residual oil and lamb drippings to sauté them. Cook the onions until they become translucent and start to caramelize, which should take about 5-7 minutes.
  4. Chop 2 tomatoes into small chunks and add them to the pot with the onions. Stir well, allowing the tomatoes to break down and release their juices, creating a flavorful base for the stew. This should take about 5 minutes, and you'll notice the mixture becoming saucy and aromatic.
  5. Return the browned lamb cubes to the pot, stirring 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. Cook until the lamb is tender and easily pierced with a fork, which will take about 1.5 to 2 hours.
  6. Once the lamb is tender, taste the stew and adjust the seasoning with additional salt and black pepper if necessary. The flavors should be well-balanced, with the richness of the lamb complemented by the sweetness of the onions and the acidity of the tomatoes.
  7. Serve the Thai Lamb Stew hot, accompanied by steamed rice, crusty bread, or a fresh salad. This dish is meant to be shared, embodying the communal spirit of Thai home cooking.
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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