[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Premium 12 month plans only. Offer ends 13/07/2024. See terms.
Photo of African lamb, vegetable and peanut stew by WW

African lamb, vegetable and peanut stew

Total Time
2 hr 30 min
20 min
2 hr 10 min
Friends and family will go nuts for this hearty West African dish that offers an intoxicating mix of spicy, tangy and sweet flavours.


Olive oil

1 tbs

Lamb leg steak, raw

450 g

Red onion

2 medium, thinly sliced


2 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Ground coriander

2 tsp


¼ tsp, (cayenne)

Dry lentils

½ cup(s), (100g), red, rinsed and drained

Chicken stock

2½ cup(s), (625ml), reduced-salt


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


  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.


TIPS: To toast peanuts, toss in a small non-stick pan over high heat for 3-4 minutes or until golden.Suitable to freeze (without peanuts or fresh coriander) for up to 3 months.