Kenyan Lamb Stew Fry
A flavorful and tender lamb stew, often prepared with a rich tomato base and aromatic spices. This dish is a comforting meal, typically served with ugali or chapati.
🧂 Ingredients
- 1 kg Lamb shoulder or leg(cut into 1-inch cubes)
- 2 large Onions(finely chopped)
- 4 medium Tomatoes(blended or finely chopped)
- 4 cloves Garlic(minced)
- 1 inch Ginger(grated or minced)
- 0.5 medium Green bell pepper(chopped)
- 3 tbsp Cooking oil
- 2 tsp Salt(or to taste)
- 1 tsp Black pepper(freshly ground)
- 0.25 cup Coriander(fresh, chopped, for garnish)
- 1 tsp Garam masala(optional, for added flavor)
👨🍳 Instructions
- 1
Heat cooking 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 to the pot. Cook for about 1 minute until fragrant.
- 3
Add the cubed lamb to the pot. Season with salt and black pepper. Sear the lamb on all sides until browned, about 8-10 minutes. This step helps develop flavor.
- 4
Pour in the blended or chopped tomatoes and the chopped green bell pepper. If using, add garam masala. Stir well and cook for about 5 minutes, allowing the tomatoes to break down and form a sauce.
- 5
Add about 1 cup of water or beef broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the lamb is tender. Stir occasionally and add more liquid if the stew becomes too dry.
- 6
Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh chopped coriander before serving.
💡 Pro Tips
- ✓For a richer flavor, you can marinate the lamb with salt, pepper, and a little oil for at least 30 minutes before cooking.
- ✓Ensure the lamb is tender before serving; adjust simmering time as needed.
- ✓This stew pairs perfectly with ugali, chapati, or rice.
🔄 Variations
- Add other vegetables like carrots or potatoes during the last 30 minutes of simmering.
- For a spicier version, add a chopped chili pepper along with the garlic and ginger.