African lamb, vegetable and peanut stew
2 hr 30 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.
Lamb leg steak, raw
2 medium, thinly sliced
2 clove(s), crushed
2 tsp, finely grated
¼ tsp, (cayenne)
½ cup(s), (100g), red, rinsed and drained
2½ cup(s), (625ml), reduced-salt
500 g, vine ripened, chopped
Orange sweet potato (kumara)
400 g, (kumara), chopped
Green string beans
Peanuts, without skin, roasted, unsalted
40 g, (2 tbs), chopped
½ cup(s), leaves
- 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.
- 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.
- 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.
- 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.