A traditional lamb stew made by slowly simmering lamb with plenty of onions and tomato paste. The thick sauce forms as the meat softens and melds with the onions, making this a favorite everyday dish to serve with rice.
Heat the olive oil in a large pot. Add the lamb and brown over high heat until it releases its juices and they cook off.
Add the onions and cook slowly over low heat, stirring until they change color and soften completely.
Add the tomato paste and cook for a few minutes. Pour in the hot water, then season with salt and black pepper.
Cover the pot and continue cooking over low heat until the lamb is very tender and the sauce has thickened.
The stew’s consistency comes from the onions breaking down, so cook them slowly over low heat for a long time. Important: After adding the tomato paste, cook it for a few minutes before adding water; otherwise, it may taste raw.
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