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Kenyan Lamb Stew with Ugali
A hearty and flavorful lamb stew, simmered with aromatic spices and vegetables, traditionally served with ugali, a staple maize meal porridge.
ð§ ææ
- 1 kg Lamb shoulder or leg(cut into 1-inch cubes)
- 2 tbsp Vegetable oil
- 2 medium Large red onions(finely chopped)
- 4 cloves Garlic cloves(minced)
- 1 inch piece Fresh ginger(grated or minced)
- 3 medium Tomatoes(blended or finely chopped)
- 0.5 medium Green bell pepper(chopped)
- 1 tsp Curry powder
- 1 tsp Paprika
- 1.5 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 2 cups Beef broth or water
- 0.25 cup Fresh coriander(chopped, for garnish)
- 2 cups Maize meal(for ugali)
- 4 cups Water(for ugali)
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chopped onions and sauté until softened and golden brown, about 5-7 minutes.
- 2
Add the minced garlic and grated ginger, and cook until fragrant, about 1 minute.
- 3
Add the cubed lamb to the pot. Season with curry powder, paprika, salt, and black pepper. Sear the lamb on all sides until browned. This step is crucial for flavor development.
- 4
Pour in the blended tomatoes and beef broth (or water). Stir well, scraping up any browned bits from the bottom of the pot. Bring the stew to a simmer.
- 5
Reduce the heat to low, cover the pot, and let the stew simmer gently for about 1 hour to 1 hour 15 minutes, or until the lamb is tender. Stir occasionally.
- 6
While the stew is simmering, prepare the ugali. Bring 4 cups of water to a rolling boil in a separate saucepan. Gradually add the maize meal while stirring continuously with a wooden spoon to prevent lumps. Continue stirring and mashing against the sides of the pot until the mixture thickens into a firm, smooth dough that pulls away from the sides. This should take about 10-15 minutes. Cover and let it simmer for 2 minutes.
- 7
Once the lamb is tender, stir in the chopped green bell pepper and cook for another 5 minutes. Taste and adjust seasoning if necessary.
- 8
To serve, scoop the ugali onto a plate, forming a dome shape. Ladle the lamb stew over or alongside the ugali. Garnish with fresh coriander.
ð¡ ããã®ã³ã
- âFor extra tender lamb, you can marinate it for at least 30 minutes (or overnight) in a mixture of oil, lemon juice, garlic, ginger, and spices before searing.
- âIf the stew becomes too thick, add a little more broth or water.
- âEnsure the ugali is cooked through and has a firm but not hard consistency.
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- Add other vegetables like carrots or potatoes to the stew.
- Use beef or goat meat instead of lamb.
- Serve with rice or chapati instead of ugali.