A Sunday lunch worth preparing! Usually I would have lunch with family uptown on the weekends. J gave a recipe which she cooked and reckons it s a good one as her family enjoys it. Yes I would certainly want to give it a try and an African dish?…. this is our first. I also cooked rice with combination of Indian spices to accompany the dish. And I prepared some “papadums”, a thin crisp discs to go along too. You got to try this straightforward savoury stew, something different from the ordinary lamb stew. We loved it. Thanks J for this delicious African lamb stew recipe which certainly will broaden my repertoire.

Ingredients(serves 4-6)

• 1 kg lamb diced
• 3 tsp curry powder
• 1 tsp dried oregano
• a pinch of cayenne pepper

A

• 1 large onion, chopped
• 1 large carrot, diced
• 1 red capscium, seeded and diced
• 500g orange sweet potato, diced
• 4 garlic cloves, chopped
• 1 red or green chilli, chopped
• 400g tinned chopped tomatoes
• 125ml tomato ketchup
• 2 bay leaves
• 250ml veg or chicken stock, add a little more if needed
• 1/2 cup dates(optional)

B

• 90g crunchy or smooth peanut butter
• 1 tbsp lemon juice
• 165ml tinned coconut milk

C

• 155g peas, fresh or frozen

Method

1. Put lamb in a large bowl and sprinkle over curry powder, oregano and cayenne pepper. Season with salt and freshly ground black pepper. Toss well to coat the lamb and leave it aside for 10 minutes.
2. Add A (leaving stock);  the onion,carrot, capsicum, sweet potato, garlic, chilli, tomatoes, tomato ketchup and bay leaves to the lamb. Toss to thoroughly combine all the ingredients. Transfer the lamb mixture to the slow cooker and lastly add in the stock. Give a good stir and cook on high for 4-6 hours or until the lamb and vegetables are tender and cooked through.
3. Meanwhile combine B; peanut butter, lemon juice and coconut milk in a small bowl. At the last 30 minutes of cooking, add the peanut butter mixture to the lamb stew and stir to combine the ingredients well. Add C;  the peas and cook for 5 minutes or until tender.
4. Remove the bay leaves. Divide the stew among bowls and serve with steamed rice or couscous. Voila! Happy Days!

For the Tomato Rice recipe, please refer to older post “TOMATO BIRYANI RICE” You can use jasmine rice instead of biryani.  

For Papadum(thin crisp disc/crackers, made from Urad flours), simply put 3 or 4 pieces in the microwave and heat for 35 secs. It s serves as an accompaniment to a main dish.