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Gambian Lamb and Okra Stew
A hearty and flavorful stew featuring tender lamb and okra simmered in a rich tomato and peanut-based broth, seasoned with traditional Gambian spices.
ð§ ææ
- 1 kg Lamb shoulder(cut into 2-inch pieces)
- 3 tbsp Vegetable oil
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 400 g Tomatoes(crushed)
- 2 tbsp Tomato paste
- 150 g Peanut butter(smooth)
- 300 g Okra(trimmed and sliced)
- 1 optional Scotch bonnet pepper(finely chopped, seeds removed for less heat)
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 0.5 tsp Turmeric powder
- 500 ml Vegetable or chicken broth
- to taste Salt
- to taste Black pepper
- a handful Fresh cilantro(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Season the lamb pieces generously with salt and black pepper.
- 2
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the lamb pieces on all sides in batches, then remove and set aside.
- 3
Add the chopped onions to the pot and sauté until softened, about 5-7 minutes.
- 4
Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
- 5
Add the crushed tomatoes and tomato paste, stirring well to combine. Cook for 5 minutes, allowing the tomato to deepen in color.
- 6
Whisk in the peanut butter until smooth. Add the cumin, coriander, and turmeric powders, stirring to incorporate the spices.
- 7
Return the browned lamb to the pot. Pour in the vegetable or chicken broth, ensuring the lamb is mostly submerged. Add the optional scotch bonnet pepper, if using.
- 8
Bring the stew to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, or until the lamb is tender.
- 9
Add the sliced okra to the stew. Stir gently and continue to simmer, uncovered, for another 20-30 minutes, or until the okra is cooked and the stew has thickened to your desired consistency.
- 10
Taste and adjust seasoning with salt and pepper as needed. Remove the scotch bonnet pepper before serving, if desired.
- 11
Serve hot, garnished with fresh chopped cilantro. It pairs well with rice or fufu.
ð¡ ããã®ã³ã
- âFor a smoother stew, you can blend some of the cooked okra with a little broth before returning it to the pot.
- âAdjust the amount of scotch bonnet pepper to your spice preference.
- âEnsure the peanut butter is well incorporated to avoid lumps.
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- Add other vegetables like carrots or sweet potatoes along with the lamb.
- Substitute beef or chicken for lamb.