Ademè Lamb Stew
A hearty and flavorful lamb stew featuring tender lamb simmered with ademè (jute leaves) and a rich tomato-based sauce, infused with aromatic spices. This dish is a comforting and traditional Togolese meal, often served with a starchy side.
🧂 Ingredients
- 1 kg Lamb shoulder(cut into 1.5-inch cubes)
- 2 large Onions(1 chopped, 1 sliced)
- 6 cloves Garlic cloves(minced)
- 1 tablespoon Ginger(freshly grated)
- 4 medium Tomatoes(chopped)
- 2 tablespoons Tomato paste
- 200 g Ademè (jute leaves)(fresh or frozen, chopped)
- 1 large Red bell pepper(chopped)
- 1 small Scotch bonnet pepper(finely chopped (optional, adjust to taste))
- 3 tablespoons Vegetable oil
- 3 cups Chicken or vegetable broth
- 1 tablespoon Curry powder
- 1 teaspoon Thyme(dried)
- to taste Salt
- to taste Black pepper
- 1 optional Bouillon cube
👨🍳 Instructions
- 1
Season the lamb cubes generously with salt and black pepper. Set aside.
💡 Tip: Allowing the lamb to marinate for at least 30 minutes enhances flavor. - 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the lamb in batches until well-seared on all sides. Remove lamb and set aside.
- 3
Add the chopped onion to the pot and sauté until softened. Add minced garlic and grated ginger, cooking for another minute until fragrant.
- 4
Stir in the tomato paste and cook for 2 minutes. Add the chopped tomatoes and chopped red bell pepper, cooking until the tomatoes begin to break down.
- 5
Add the curry powder and thyme, stirring to combine. Return the browned lamb to the pot.
💡 Tip: Toast the spices briefly to release their aroma. - 6
Pour in the chicken or vegetable broth and add the optional bouillon cube. Bring to a simmer, then reduce heat to low, cover, and cook until the lamb is tender.
💡 Tip: Ensure the liquid covers most of the lamb; add more broth or water if needed. - 7
Add the chopped ademè (jute leaves) and the finely chopped scotch bonnet pepper (if using) to the stew. Stir well and cook for another 10-15 minutes until the leaves are wilted and tender.
- 8
Taste and adjust seasoning with salt and black pepper as needed. Serve hot.
💡 Tip: Serve with rice, fufu, or another traditional Togolese starch.
💡 Pro Tips
- ✓Ademè (jute leaves) can be found fresh or frozen in African markets. If using frozen, thaw and drain before adding.
- ✓Adjust the amount of scotch bonnet pepper to your spice preference.
- ✓For a richer flavor, you can marinate the lamb overnight.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like carrots or eggplant along with the tomatoes.
- Substitute beef or goat meat for lamb.