Greek lamb stifado | Tender Mediterranean stew

Cut the lamb into bite-sized cubes, about 3-4 cm, then season with salt and pepper. Peel the pearl onions and leave them whole, and finely mince the garlic cloves.

Heat the extra virgin olive oil in a heavy-bottomed pot or Dutch oven. Working in batches, sear the lamb cubes over high heat until golden brown, then transfer them to a plate.

Add the whole pearl onions to the same pot and sauté over medium heat for 4-5 minutes until lightly browned. Add the garlic and tomato paste, then sauté for another minute.