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Mafe
Lamb Peanut Stew
A rich and savory lamb stew simmered in a creamy peanut butter sauce, often served with rice. Mafe is a beloved West African dish with many regional variations, this version highlights tender lamb.
đ§ Ingredienser
- 1 kg Lamb shoulder(cut into 1.5-inch cubes)
- 3 tbsp Vegetable oil
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 1 tbsp Ginger(freshly grated)
- 3 tbsp Tomato paste
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Cayenne pepper(or to taste)
- 200 g Peanut butter(unsweetened, smooth)
- 1 liter Chicken or vegetable broth
- 2 medium Sweet potatoes(peeled and cut into 1-inch chunks)
- 2 medium Carrots(peeled and cut into 1-inch chunks)
- Salt(to taste)
- Black pepper(freshly ground, to taste)
- Cooked rice(for serving)
- Fresh cilantro(chopped, for garnish)
đšâđł Instruktioner
- 1
Pat the lamb cubes dry with paper towels and season generously with salt and pepper.
đĄ Proffstips: Drying the lamb helps it brown better. - 2
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the lamb in batches, ensuring not to overcrowd the pot. Remove the browned lamb and set aside.
- 3
Reduce the heat to medium. Add the chopped onions to the pot and cook until softened and lightly browned, about 8-10 minutes.
- 4
Add the minced garlic and grated ginger to the pot and cook for 1 minute until fragrant.
- 5
Stir in the tomato paste, cumin, coriander, and cayenne pepper. Cook for 2 minutes, stirring constantly, until the tomato paste darkens slightly.
- 6
In a separate bowl, whisk the peanut butter with about 1 cup of the broth until smooth. Pour this mixture into the pot along with the remaining broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
đĄ Proffstips: Ensuring the peanut butter is smooth prevents lumps in the stew. - 7
Return the browned lamb to the pot. Bring the stew to a gentle simmer, then cover and reduce the heat to low. Cook for 1 hour, or until the lamb is tender.
- 8
Add the sweet potatoes and carrots to the pot. Stir to combine, cover, and continue to simmer for another 30 minutes, or until the vegetables are tender.
đĄ Proffstips: Add more broth if the stew becomes too thick. - 9
Season the stew with salt and freshly ground black pepper to taste. Adjust cayenne pepper if more heat is desired.
đĄ Proffstips: Taste and adjust seasoning before serving. - 10
Serve hot over cooked rice, garnished with fresh cilantro.
đĄ Proffstips
- âUse unsweetened, natural peanut butter for the best flavor.
- âBrowning the lamb in batches is crucial for developing deep flavor.
- âAdjust the spice level by adding more or less cayenne pepper.
- âThis stew tastes even better the next day as the flavors meld.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Substitute beef or chicken for lamb.
- Add other vegetables like bell peppers or okra.
- For a spicier version, add a chopped chili pepper with the onions.