African lamb, vegetable and peanut stew
4
Points®
Total time: 2 hr 30 min • Prep: 20 min • Cook: 2 hr 10 min • Serves: 4 • Difficulty: Easy
Friends and family will go nuts for this hearty West African dish that offers an intoxicating mix of spicy, tangy and sweet flavours.
Ingredients
Olive oil
1 tbs
Lamb leg steak, raw
450 g
Red onion
2 medium, thinly sliced
Garlic
2 clove(s), crushed
Fresh ginger
2 tsp, finely grated
Ground coriander
2 tsp
Pepper
¼ tsp, (cayenne)
Dry lentils
½ cup(s), (100g), red, rinsed and drained
Chicken stock
2½ cup(s), (625ml), reduced-salt
Tomato(es)
500 g, vine ripened, chopped
Orange sweet potato (kumara)
400 g, (kumara), chopped
Green string beans
200 g
Peanuts, without skin, roasted, unsalted
40 g, (2 tbs), chopped
Fresh coriander
½ cup(s), leaves
Instructions
1
Heat half the oil in a large saucepan over high heat. Cook lamb, turning, in batches, for 4 minutes or until browned. Transfer to a plate.
2
Heat remaining oil in same pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic, ginger, ground coriander and pepper and cook, stirring, for 1 minute or until fragrant.
3
Return lamb to pan with lentils, stock and tomatoes and bring to the boil. Reduce heat and simmer, covered, for 1½ hours. Add sweet potato and simmer, covered, for 30 minutes.
4
Meanwhile, boil, steam or microwave beans until just tender. Drain. Top lamb mixture with peanuts and fresh coriander. Serve with beans.
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