West African Lamb Stew 3

Ingredients

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

Method

1. Start by seasoning the 800 g of lamb cubes generously with fine sea salt and black pepper. Add 1 tsp of paprika to the lamb, ensuring each piece is well coated. This step infuses the meat with flavor right from the beginning.
2. In a large, heavy-bottomed pot, heat 2 tbsp of oil over medium-high heat. Once the oil shimmers, add the lamb cubes in a single layer, being careful not to overcrowd the pot. Brown the lamb on all sides until each piece has a deep, rich color, which will take a few minutes per side. This browning process develops a robust flavor base for the stew.
3. While the lamb is browning, finely chop 2 onions and 2 tomatoes. Once the lamb is browned, remove it from the pot and set aside. Add the chopped onions to the same pot, using the residual oil and lamb drippings to sauté them until they become translucent and slightly golden, stirring occasionally to prevent burning.
4. Add the chopped tomatoes to the onions, stirring well to combine. Cook until the tomatoes break down and form a thick, fragrant mixture with the onions. This creates a rich, aromatic base for the stew.
5. Return the browned lamb cubes to the pot, mixing them with the onion-tomato base. Add enough water to cover the lamb and bring the mixture to a gentle simmer. Cover the pot and let it braise over low heat until the lamb is tender, stirring occasionally. The lamb is done when it is soft to the touch and the sauce has thickened.
6. Taste the stew and adjust the seasoning with more salt and black pepper if needed. Serve the West African Lamb Stew 3 hot, accompanied by rice, bread, or a fresh salad, allowing everyone at the table to enjoy the hearty, communal meal.