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Sesotho Lamb Stew with Sorghum
A hearty and warming stew made with tender lamb, root vegetables, and enriched with the nutty flavor of sorghum. This dish is a testament to the agricultural heritage of Lesotho, utilizing staple ingredients in a deeply satisfying meal.
🧂 Ingrédients
- 750 g Lamb shoulder(cubed)
- 1/2 cup Sorghum(rinsed)
- 2 large Onions(chopped)
- 2 medium Carrots(peeled and chopped)
- 2 medium Potatoes(peeled and cubed)
- 400 g Tomatoes(canned diced)
- 3 cloves Garlic(minced)
- 4 cups Beef or Lamb broth
- 2 tbsp Vegetable oil
- 1 Bay leaf
- to taste Salt
- 1 tsp Black pepper
- 1 tsp Coriander powder
- 1/4 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the lamb cubes on all sides. Remove lamb from the pot and set aside.
- 2
Add the chopped onions to the pot and sauté until softened and lightly browned, about 7-8 minutes.
- 3
Add the minced garlic and cook for 1 minute until fragrant. Stir in the coriander powder and black pepper.
- 4
Return the lamb to the pot. Add the diced tomatoes, beef or lamb broth, bay leaf, and the rinsed sorghum. Bring to a boil.
- 5
Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally.
- 6
Add the chopped carrots and cubed potatoes to the pot. Continue to simmer, covered, for another 30-40 minutes, or until the lamb is tender, vegetables are cooked, and sorghum is fully cooked and has absorbed some liquid.
- 7
Season with salt to taste. Remove the bay leaf before serving.
- 8
Ladle the stew into bowls and garnish with fresh chopped cilantro.
💡 Conseils de pro
- ✓For a richer flavor, you can brown the lamb in batches.
- ✓If the stew becomes too thick, add a little more broth or water.
- ✓Sorghum can be soaked overnight to reduce cooking time, but it's not strictly necessary for this recipe.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add other root vegetables like parsnips or sweet potatoes.
- Include a pinch of chili for a spicier stew.
- A tablespoon of tomato paste can be added with the onions for a deeper tomato flavor.