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Vietnamese Lamb Stew

Serves 4 to 6 Entree meat

Vietnamese Lamb Stew

Vietnamese Lamb Stew is a comforting staple at home gatherings, where simplicity meets the warmth of shared meals. It hails from the everyday kitchens of Vietnam, where cooks rely on instinct rather than precise measurements. This dish reflects the essence of Vietnamese home cooking, where salt is judged by hand and a generous use of fat provides richness and depth. It's a dish that appears on tables when families gather, especially during cooler months.

The stew envelops tender lamb cubes in a fragrant embrace of onions and tomatoes, with a gentle hint of paprika. The result is a hearty, aromatic dish that balances savory and sweet, with a touch of heat from black pepper. This Vietnamese classic invites you to savor each bite, encouraging a leisurely pace as you share stories and laughter around the table.

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 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 step enhances the flavor of the lamb and prepares it for browning.
  2. In a large, heavy-bottomed pot or Dutch oven, heat 2 tbsp of oil over medium-high heat. Once the oil is shimmering, 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. This should take about 3-4 minutes per side, and it's 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. Stir frequently until the onions become soft and translucent, which should take about 5 minutes.
  4. Dice 2 tomatoes and add them to the pot with the softened onions. Stir to combine and allow the tomatoes to cook down, releasing their juices and creating a flavorful base. This should take about 5-7 minutes, during which the mixture will become saucy and aromatic.
  5. Return the browned lamb cubes to the pot, nestling them into the onion-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, which you can check by piercing it with a fork; it should yield easily.
  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 rich and balanced, with a hint of sweetness from the tomatoes and a warm depth from the paprika. Serve the Vietnamese Lamb Stew hot, accompanied by rice, bread, or a fresh salad for a complete meal.
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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