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Vietnamese Lamb Stew 3

Serves 4 to 6 Entree meat

Vietnamese Lamb Stew 3

Vietnamese Lamb Stew 3 is a beloved dish often savored at home gatherings, where it reflects the warmth and comfort of family meals. This version captures the essence of Vietnamese home cooking, where measurements are guided by intuition rather than precision, and generosity with ingredients is a hallmark. It's a dish that finds its place on the table during casual dinners, offering a sense of familiarity and togetherness.

The stew boasts tender lamb cubes enveloped in a rich, savory broth. The onions and tomatoes meld into a subtly sweet base, accentuated by a hint of paprika. Each bite carries the warmth of black pepper and the subtlety of fine sea salt, creating a harmonious balance. Serve it as is, allowing everyone to enjoy its comforting flavors in good company.

Ingredients

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

Method

  1. Begin by seasoning the 800 g of lamb cubes with a generous amount of fine sea salt and 1 tsp of paprika. Ensure each piece is evenly coated by tossing them in a large bowl. This step enhances the flavor of the meat and prepares it for 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, 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 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 until they become soft and translucent, which should take about 3-5 minutes.
  4. Chop 2 tomatoes into small pieces and add them to the pot with the onions. Stir well, allowing the tomatoes to break down and release their juices. This will create a flavorful base for the stew, and the mixture should start to thicken slightly.
  5. Return the browned lamb cubes to the pot, nestling them into the tomato and onion mixture. Add enough water to just cover the lamb, then bring the pot to a gentle simmer. Cover the pot with a lid and let it braise on low heat until the lamb is tender. The meat should be easy to pierce with a fork and the sauce should have a rich, cohesive texture.
  6. Taste the stew and adjust the seasoning with additional fine sea salt and black pepper if needed. The flavors should be balanced, with a savory depth from the lamb and a subtle sweetness from the tomatoes and onions.
  7. Serve the Vietnamese Lamb Stew 3 hot, accompanied by rice, bread, or a fresh salad. The stew should be rich and hearty, perfect for sharing around the table.
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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