👨‍🍳 Instruktioner

1. 1

   Pat the lamb cubes dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches until well-seared on all sides. Remove the lamb from the pot and set aside.

   💡 Proffstips: Browning the lamb in batches ensures a good sear, which adds depth of flavor.
2. 2

   Reduce the heat to medium. Add the chopped onions to the pot and cook until softened and lightly golden, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.

   💡 Proffstips: Scrape up any browned bits from the bottom of the pot as you cook the onions.
3. 3

   Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly.

   💡 Proffstips: Toasting the tomato paste intensifies its flavor.
4. 4

   Return the browned lamb to the pot. Pour in the lamb or beef stock, add the dried plums, bay leaves, and thyme sprigs. Bring the liquid to a simmer.

   💡 Proffstips: Ensure the liquid almost covers the lamb; add a little more stock or water if needed.
5. 5

   Cover the pot, reduce the heat to low, and simmer gently for at least 2 hours, or until the lamb is very tender. Stir occasionally.

   💡 Proffstips: Low and slow cooking is key to tender lamb.
6. 6

   Once the lamb is tender, remove the bay leaves and thyme sprigs. Taste and adjust seasoning with salt and pepper.

   💡 Proffstips: The plums will have softened and released their juices, thickening the sauce naturally.
7. 7

   Serve the lamb and plum stew hot, garnished with fresh chopped parsley. It pairs well with mashed potatoes, crusty bread, or a simple side salad.

   💡 Proffstips: This stew can be made a day ahead; the flavors meld beautifully overnight.