Greek lamb stifado | Tender ragout with pearl onions

Cut the lamb meat into approx. 3-4 cm cubes, pat thoroughly dry, and season with 1 tsp salt and 1 tsp ground black pepper. Finely mince the garlic, peel the pearl onions and leave them whole.

Heat 2 tbsp extra virgin olive oil in a heavy Dutch oven or deep pan over medium-high heat. Sear the lamb cubes in batches for 4-5 minutes per side until nicely golden brown, then transfer to a plate.

Pour another 2 tbsp olive oil into the pot, add the whole pearl onions, and saute over medium heat for 6-8 minutes until lightly caramelized. Add the finely minced garlic and 40 g tomato paste, then stir for 1 minute.