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Vietnamese Lamb Stew 2

Serves 4 to 6 Entree meat

Vietnamese Lamb Stew 2

Vietnamese Lamb Stew 2 is a dish that reflects the heart of home cooking, passed down through generations and lovingly prepared for family meals. It's a snapshot of everyday Vietnamese dining, where lamb is not the usual choice, but here it's embraced with the same care and attention as more familiar staples. The dish is crafted with a personal touch, each cook adjusting salt and fat according to their hand and eye, turning a simple stew into something uniquely their own.

This stew is a robust, comforting blend of tender lamb cubes, softened onions, and tomatoes, all brought to life with a hint of paprika. The flavors meld into a rich, savory broth with just a whisper of warmth from the paprika. The experience is one of hearty, generous flavors, perfect for spooning over rice or savoring with crusty bread, inviting everyone at the table to share in its wholesome warmth.

Ingredients

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

Method

  1. Season the 800 g lamb cubes with fine sea salt and black pepper to taste. Add 1 tsp paprika, ensuring each piece is evenly coated with the spices. This step infuses the meat with flavor, setting the foundation for the stew.
  2. In a large, heavy-bottomed pot, heat 2 tbsp oil over medium-high heat. Once the oil shimmers, add the seasoned lamb cubes in a single layer, leaving space between each piece. Brown the lamb on all sides until it develops a deep, rich color, which should take about 3-4 minutes per side. This browning step enhances the flavor of 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 lamb's residual fat to cook them. Stir occasionally until the onions are soft and translucent, absorbing the flavors left in 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 form a thick, fragrant base with the onions. This mixture will add depth and a slight acidity to balance the richness of the lamb.
  5. Return the browned lamb cubes to the pot, nestling them into the onion and tomato mixture. Add 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 indicates it has absorbed the flavors of the stew.
  6. Taste the stew and adjust the seasoning with more salt and black pepper if needed. The flavors should be well-balanced, with a hint of spice from the paprika and a savory depth from the lamb and vegetables. Serve the Vietnamese Lamb Stew 2 with rice, bread, or a fresh salad, inviting everyone to share and enjoy the meal together.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

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

Available soon on Amazon…

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