Eid Lamb Stew (Turkish Lamb with Tomatoes, Onion and Spices)

• 2 tbsp Extra virgin olive oil
• 2 medium Yellow onion
• 2 tsp Fine sea salt
• 900 g Lamb shoulder, boneless
• 1 tsp Black pepper
• 4 cloves Garlic
• 2 tbsp Tomato purée
• 2 tsp Ground cumin
• 2 tsp Sweet paprika
• 4 medium Tomato, ripe
• 750 ml Water

1. Heat the olive oil in a dutch oven over medium heat. Slice the onion and add it with 1 tsp of the fine sea salt, then cook for 8 to 10 minutes until softened and lightly golden.
2. Cut the lamb shoulder into bite-size pieces and season with the black pepper and the remaining 1 tsp fine sea salt. Add the lamb to the pot and cook for 8 to 10 minutes, stirring occasionally, until it loses its raw colour and begins to brown in places.
3. Crush the garlic and stir it in for 30 seconds until fragrant. Stir in the tomato purée, ground cumin and sweet paprika, and cook for 1 minute to toast the spices.
4. Grate the tomatoes on the coarse side of a grater (or finely chop them) and add them to the pot. Pour in the water and bring to a gentle simmer, scraping the bottom to lift any browned bits.
5. Cover and simmer on low for 75 to 85 minutes, stirring every so often, until the lamb is very tender. If the stew looks dry at any point, add a splash more water to keep it saucy.
6. Uncover and simmer for 5 minutes to thicken slightly, then taste and adjust seasoning with a little more fine sea salt and black pepper if needed. Rest off the heat for 5 minutes before serving so the sauce settles.

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