Botswana Lamb and Sorghum Stew
A hearty and flavorful stew featuring tender lamb simmered with sorghum, root vegetables, and aromatic spices, offering a taste of traditional Botswanan comfort food.
🧂 Ingredients
- 1.5 kg Lamb shoulder(cut into 2-inch cubes)
- 3 tbsp Olive oil
- 2 large Onions(finely chopped)
- 4 cloves Garlic(minced)
- 1 tsp Ground ginger
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Turmeric
- 0.25 tsp Cinnamon
- 0.25 tsp Chili flakes(or to taste)
- 4 cups Beef or lamb stock
- 1 cup Dried apricots(halved)
- 2 tbsp Honey
- to taste Salt
- to taste Black pepper
- 3 tbsp Sorghum flour
- 2 large Potatoes(large diced)
- for garnish Fresh cilantro or parsley
👨🍳 Instructions
- 1
Preheat oven to 160°C (320°F).
💡 Tip: This low and slow cooking method ensures tender lamb. - 2
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb cubes in batches, ensuring not to overcrowd the pot. Remove lamb and set aside.
💡 Tip: Scrape the bottom of the pot to loosen any browned bits. - 3
Add chopped onions to the pot and sauté until softened and lightly golden, about 5-7 minutes. Add minced garlic, ground ginger, cumin, coriander, turmeric, cinnamon, and chili flakes. Cook for another minute until fragrant.
- 4
Return the browned lamb to the pot. Pour in the beef or lamb stock, ensuring the liquid almost covers the meat. Bring to a simmer.
- 5
Stir in the halved dried apricots and honey. Season with salt and black pepper to taste.
- 6
Stir in the sorghum flour until well combined. Add the diced potatoes.
💡 Tip: This will help thicken the stew. - 7
Cover the pot tightly with a lid and transfer to the preheated oven. Cook for 2 to 2.5 hours, or until the lamb is very tender and falling apart.
💡 Tip: Adjust honey and chili flakes to your preferred sweetness and spice level. - 8
Remove from oven. Skim off any excess fat from the surface. If the sauce is too thin, simmer on the stovetop for a few minutes to reduce it.
💡 Tip: A slotted spoon is useful for skimming fat. - 9
Serve hot, garnished with fresh cilantro or parsley. Traditionally served with pap (maize meal porridge) or rice.
💡 Pro Tips
- ✓For a richer flavor, marinate the lamb in the spices for at least 30 minutes before cooking.
- ✓If you don't have a Dutch oven, a heavy-bottomed pot with a tight-fitting lid will work.
- ✓Adjust the amount of chili flakes to control the heat level.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other root vegetables like carrots or sweet potatoes.
- Serve with a side of pap (maize meal porridge) or rice.