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Senegal

Senegalese recipes,
recipes prepared by the Happy Chief Cook

  1. Avocado with Prawns
  2. Espresso "Dakar"
  3. Lamb Stew with Peanut Sauce

 

DutchLAMB STEW WITH PEANUT SAUCE

Lamb stew with carrots and peanut sauce. A recipe from Senegal prepared by the Happy Chief Cook.

A delicious lamb stew with carrots in a peanut sauce. In the photo above is it served with white and wild rice.

Use a large heavy skillet.

Serves: 4.
Preparation time : 2.5 hours.

Ingredients:

3 tablespoons peanut oil,
1 large onion,
1 kilogram lamb stew,
100 grams smooth peanut butter,
3.5 deciliter cold water,
136 grams tomato paste,
5 deciliter hot water,
4 large carrots,
3 sprigs fresh thyme,
2 bay leaves,
sea salt,
fresh ground 4-season pepper.

Cheesecloth and kitchen string or a tea egg.

Directions:

Peel the carrots with a vegetable peeler and cut them in half lengthwise.
Cut them into pieces of 3 to 4 centimeters.

Chop the onion finely.
Cut the lamb into pieces of about 4 centimeters.
Fill a tea egg with the thyme and bay leaves.

Heat 2 tablespoons oil in a heavy skillet and fry the onion on medium heat.

Then add 1 tablespoon peanut oil and the pieces of meat.
Fry the meat on all sides until it is lightly browned.

Mix the peanut butter in a bowl with the cold water and pour it over the meat.

Dilute the tomato paste with hot water.
Add this liquid and stir until everything is evenly blended.

Season to taste with sea salt and 4-season pepper.
Hang the tea-egg (with the thyme and bay leaves) in it.

Then add the pieces of carrots.
Reduce the heat to low and let it simmer gently for 1 hour (stirring occasionally).

Remove the lid, and let the liquid for a half hour gently boil down, to the desired thickness.
Remove the thyme and bay leaf.

Serve with rice.

Enjoy!

Tip:

If it is not spicy enough, then you may add a half teaspoon of cayenne pepper to the stew.

Prepared by the Happy Chief Cook. Posted on April 22, 2011.