Greek lamb stifado | Tender stew with sweet pearl onions

Cut the lamb into approx. 3-4 cm cubes, pat them thoroughly dry with paper towels, and season with salt and pepper.

Heat 2 tablespoons of extra virgin olive oil in a large, heavy-bottomed pot or Dutch oven. Over high heat, brown the lamb cubes in batches on all sides until nicely golden brown (about 6-8 minutes), then transfer them to a plate.

Pour another 2 tablespoons of olive oil into the pot, add the peeled whole pearl onions, and sauté over medium heat for 5 minutes until lightly caramelized. Add the thinly sliced garlic and tomato paste, then sauté for another 1 minute.