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Sesotho Lamb and Sorghum Stew
A hearty and nourishing stew combining tender lamb with the earthy flavors of sorghum, vegetables, and aromatic spices. This dish is a comforting staple, perfect for cooler weather.
ð§ ææ
- 1 kg Lamb shoulder(cut into 2-inch cubes)
- 3 tbsp Vegetable oil
- 2 large Onions(chopped)
- 4 cloves Garlic cloves(minced)
- 2 medium Tomatoes(diced)
- 2 medium Carrots(sliced)
- 2 medium Potatoes(cubed)
- 0.5 cup Sorghum grain(rinsed)
- 4 cups Beef stock
- 1 tsp Paprika
- 1 tsp Ground coriander
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 0.25 cup Fresh parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Season the lamb cubes with salt and pepper.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the lamb cubes until browned on all sides. Remove the lamb and set aside.
- 3
Add the chopped onions to the same pot and sauté until softened and translucent, about 5-7 minutes.
- 4
Add the minced garlic and cook for another minute until fragrant.
- 5
Stir in the diced tomatoes, paprika, and ground coriander. Cook for 5 minutes, allowing the tomatoes to break down slightly.
- 6
Return the browned lamb to the pot. Add the sliced carrots, cubed potatoes, and rinsed sorghum grain. Pour in the beef stock.
- 7
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the lamb is tender and the sorghum is cooked through. Stir occasionally to prevent sticking.
- 8
Taste and adjust seasoning with salt and pepper as needed.
- 9
Serve hot, garnished with fresh parsley.
ð¡ ããã®ã³ã
- âFor a richer flavor, you can sear the lamb in batches.
- âIf the stew becomes too thick, add a little more beef stock or water.
- âEnsure the sorghum grain is well rinsed before adding to the stew.
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- Add other root vegetables like parsnips or sweet potatoes.
- For a spicier kick, add a pinch of chili flakes with the spices.