Bangaou (Lamb and Sweet Potato Stew)
A hearty and flavorful stew from Northern Chad, featuring tender lamb, sweet potatoes, and aromatic spices. This dish is a comforting meal, often served with couscous or rice.
🧂 Ingredients
- 1 kg Lamb shoulder(cut into 1.5-inch cubes)
- 2 tbsp Vegetable oil
- 2 medium Onions(chopped)
- 4 cloves Garlic(minced)
- 1 tsp Ginger(grated)
- 400 g Tomatoes(diced)
- 2 tbsp Tomato paste
- 500 g Sweet potatoes(peeled and cut into 1-inch cubes)
- 4 cups Beef broth
- 1 tsp Cumin
- 1 tsp Coriander
- 1/2 tsp Turmeric
- 1/2 tsp Paprika
- to taste Salt
- to taste Black pepper
- 1/2 cup Optional: Peas or chickpeas
👨🍳 Instructions
- 1
Season the lamb cubes generously with salt and pepper.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the lamb cubes in batches until golden brown 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 diced tomatoes and tomato paste. Cook for 5 minutes, stirring occasionally, until the tomatoes begin to break down.
- 5
Add the cumin, coriander, turmeric, and paprika. Stir well to combine with the tomato mixture.
- 6
Return the browned lamb to the pot. Pour in the beef broth, ensuring the lamb is mostly submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
- 7
Add the cubed sweet potatoes (and optional peas or chickpeas) to the pot. Stir, cover, and continue to simmer for another 30 minutes, or until the lamb is tender and the sweet potatoes are cooked through.
- 8
Taste and adjust seasoning with salt and pepper as needed. Serve hot, typically with couscous or rice.
💡 Pro Tips
- ✓For a richer flavor, you can brown the lamb in batches to ensure a good sear on all sides.
- ✓If the stew becomes too thick, add a little more broth or water.
- ✓Sweet potatoes can be substituted with butternut squash or carrots.
🔄 Variations
- Add a bay leaf during the simmering process for an extra layer of aroma.
- For a spicier stew, add a pinch of cayenne pepper or a chopped chili pepper with the aromatics.
- Garnish with fresh chopped parsley or cilantro before serving.