A traditional yahni (stew) recipe made by slow-cooking lamb with plenty of onion and tomato paste over low heat. The rich, thick sauce formed as the meat softens and blends with the onions makes this a beloved everyday dish alongside rice.
Heat the olive oil in a wide pot, add the lamb, and sauté over high heat until it releases its liquid and reabsorbs it.
Add the onions and sauté slowly over low heat until they change color and become completely soft.
Add the tomato paste and sauté for a few minutes, then add hot water and season with salt and black pepper.
Cover with a lid and continue cooking over low heat until the meat is completely tender and the sauce thickens.
Important: The thickness of the yahni comes from the onions fully breaking down; the onions need to be cooked for a long time over low heat. Caution: When adding the tomato paste, don't add water without sautéing it for a few minutes first, otherwise it keeps a raw taste.
If you cook the stew a day ahead and let it rest in the fridge, the flavors meld together and you get a deeper taste when you reheat it.
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