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Senegalese Lamb and Yam Stew
Thiou Agneau aux Igname
A hearty and flavorful stew featuring tender lamb and sweet yams simmered in a rich, spiced tomato-based broth. This dish showcases the warm spices and comforting ingredients common in Senegalese cuisine.
đ§ Ingredienser
- 1 kg Lamb shoulder(cut into 1.5-inch cubes)
- 3 tbsp Vegetable oil
- 2 large Red onions(finely chopped)
- 6 cloves Garlic(minced)
- 3 tbsp Tomato paste
- 400 g Diced tomatoes(canned)
- 750 g Sweet potatoes(peeled and cut into 1-inch cubes)
- 3 medium Carrots(peeled and cut into chunks)
- 2 medium Turnips(peeled and quartered)
- 0.5 small head Green cabbage(cut into wedges)
- 6 cups Chicken or beef stock
- 1 tbsp Paprika
- 1 tsp Cumin
- 1 tsp Coriander
- 0.5 tsp Cayenne pepper(or to taste)
- 1.5 tsp Salt(or to taste)
- 1 tsp Black pepper(freshly ground)
- 0.25 cup Fresh parsley(chopped, for garnish)
đšâđł Instruktioner
- 1
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season lamb cubes generously with salt and pepper. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove browned lamb and set aside.
- 2
Add chopped red onions to the same pot and cook until softened and translucent, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- 3
Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly. Add the diced tomatoes, paprika, cumin, coriander, and cayenne pepper. Stir well to combine.
- 4
Return the browned lamb to the pot. Pour in the chicken or beef stock, scraping up any browned bits from the bottom of the pot. Bring the liquid to a simmer.
- 5
Reduce the heat to low, cover the pot, and let the stew simmer gently for 1 hour, or until the lamb is beginning to tenderize.
- 6
Add the cubed sweet potatoes, carrots, and turnips to the pot. Stir to combine, ensuring the vegetables are mostly submerged in the liquid. Cover and continue to simmer for another 30 minutes, or until the vegetables are tender.
- 7
Add the cabbage wedges to the pot during the last 10 minutes of cooking, allowing them to steam and soften.
- 8
Taste and adjust seasoning with salt and black pepper as needed. If the stew is too thin, you can simmer it uncovered for a few minutes to reduce the liquid. If it's too thick, add a little more stock or water.
- 9
Ladle the lamb and yam stew into bowls and garnish with fresh chopped parsley before serving.
đĄ Proffstips
- âFor a deeper flavor, you can marinate the lamb in spices overnight.
- âIf you can't find turnips, you can omit them or substitute with parsnips.
- âServe with couscous or crusty bread to soak up the delicious sauce.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add other root vegetables like cassava or parsnips.
- For a spicier stew, increase the amount of cayenne pepper or add a fresh chili pepper.
- Substitute beef or goat for lamb.