Comorian Lamb and Lentil Stew (Soutouba)
A hearty and flavorful stew featuring tender lamb, earthy lentils, and aromatic Comorian spices, often simmered to perfection.
🧂 Ingredients
- 750 g Lamb shoulder(cut into 2-inch cubes)
- 250 g Brown lentils(rinsed)
- 2 medium Onions(chopped)
- 4 cloves Garlic cloves(minced)
- 1 inch piece Ginger(grated)
- 400 g Tomatoes(diced)
- 1 liter Beef or lamb broth
- 1 tsp Cumin seeds
- 1 tsp Coriander seeds
- 1 tsp Turmeric powder
- 3 pods Cardamom pods
- 1 small Cinnamon stick
- 1 leaf Bay leaf
- 2 tbsp Vegetable oil
- to taste Salt
- to taste Black pepper
- a handful Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Toast cumin seeds and coriander seeds in a dry pan over medium heat until fragrant, then grind them.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the lamb cubes on all sides. Remove lamb and set aside.
- 3
Add chopped onions to the pot and sauté until softened, about 5-7 minutes. Add minced garlic and grated ginger, and cook for another minute until fragrant.
- 4
Stir in the ground cumin and coriander, turmeric powder, cardamom pods, cinnamon stick, and bay leaf. Cook for 30 seconds until aromatic.
- 5
Return the lamb to the pot. Add the diced tomatoes and stir well, scraping up any browned bits from the bottom of the pot.
- 6
Pour in the broth, ensuring the lamb is mostly submerged. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour.
- 7
Add the rinsed lentils to the pot. Stir, cover, and continue to simmer for another 30-40 minutes, or until the lamb is very tender and the lentils are cooked through. Add more broth or water if the stew becomes too thick.
- 8
Season with salt and black pepper to taste. Remove the bay leaf, cardamom pods, and cinnamon stick before serving.
- 9
Serve hot, garnished with fresh cilantro.
💡 Pro Tips
- ✓For a richer flavor, you can sear the lamb in batches.
- ✓Adjust the amount of spices to your preference.
- ✓This stew tastes even better the next day.
🔄 Variations
- Add cubed sweet potatoes or carrots in the last 30 minutes of cooking.
- For a spicier kick, add a pinch of chili flakes with the other spices.