Botswana Lamb and Bean Stew
A hearty and flavorful stew featuring tender lamb, a medley of beans, and aromatic spices, reflecting the rich culinary heritage of Botswana. This dish is often slow-cooked to perfection, allowing the flavors to meld beautifully.
🧂 Ingredients
- 1.5 lbs Lamb shoulder(bone-in, cut into 2-inch chunks)
- 3 tbsp Olive oil
- 1 medium Red onion(chopped)
- 1 head Garlic(2 cloves grated, rest peeled and whole)
- 0.75 tsp Turmeric powder
- 2 small pieces Cinnamon bark
- 1 tsp Black peppercorns
- 1 tsp Cumin seeds
- 2 tsp Coriander seeds
- 1 large Kashmiri chili(or similar, ground)
- 1.5 cups Crushed tomatoes
- 3 cups Hot water
- 1 tsp Jaggery or dark brown sugar
- 1 pinch Dried oregano
- 4 cups Cooked and drained beans(e.g., Ayocote Blanco, Large White Lima, or Flageolet)
- Salt
- 1 tsp Chives(chopped, for garnish)
👨🍳 Instructions
- 1
Season the lamb neck all over with salt and pepper. Heat a cast iron pan over medium heat and brown the seasoned lamb neck on all sides. Set aside.
💡 Tip: Using bone-in lamb neck adds excellent flavor. - 2
In a heavy-bottomed Dutch oven, heat the olive oil over medium heat. Add the chopped red onion and sauté until beginning to brown.
- 3
Add the grated garlic and sauté until the raw aroma is gone. Add the whole peeled garlic cloves and stir to brown slightly, being careful not to scorch them.
- 4
Grind the cinnamon bark, black peppercorns, cumin seeds, coriander seeds, and Kashmiri chili together to a fine powder. Add this spice mix to the Dutch oven and stir for about a minute until fragrant.
- 5
Add the browned lamb to the Dutch oven. Stir in the crushed tomatoes and jaggery (or brown sugar). Mix well and sauté, stirring often, until the oil begins to separate.
- 6
Add the hot water and dried oregano. Mix well, cover, and cook over low heat until the lamb is almost done.
- 7
Add the cooked and drained beans to the pot. Add a little more water if necessary to maintain a stew consistency. Cover and cook for a little longer until the lamb is completely tender.
- 8
Remove the lamb from the pot to a cutting board. Pull all the meat off the bones and roughly chop it. Return the chopped meat to the stew.
💡 Tip: This step can be done while the beans are cooking if preferred. - 9
Taste and adjust seasoning with salt if needed. Serve hot, garnished with chopped chives.
💡 Tip: The whole garlic cloves will become soft and can be mashed into the stew.
💡 Pro Tips
- ✓Soaking dried beans overnight and cooking them separately will reduce the overall cooking time.
- ✓If lamb neck is unavailable, use another bone-heavy cut of lamb.
- ✓Adjust the amount of chili to your preference for heat.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other root vegetables like carrots or potatoes along with the beans.
- A splash of red wine can be added with the water for extra depth of flavor.