Cameroonian Lamb Stew
Growing up, special holidays always involved some form of rice and stew. It could be beef, mutton, lamb or fish stew. It is one celebratory meal that always made it to the dinner table. Today, this simple New Zealand grass-fed lamb stew brings back some of those favorite childhood memories. The beef, chicken or lamb, grazing in the back yard or your neighbor’s farm a few kilometers away. Grass fed, all natural and living its best life. We enjoy meals like this in my family because its hearty, the lamb is tender and everyone leaves the table with a full belly.
Gather up a your favorite seasonal vegetables of choice. We absolutely love carrots and green beans (haricot Verde) in our stews. Squash, potatoes, turnips, be creative. When you are cooking with fresh ingredients, their natural flavor do the work for you. You just sit back , relax and let the flavors develop.
I rarely purchase broth of any form. (beef, chicken, vegetable or….)
Make them at home as needed and you don’t have to worry about what to do with that half cartoon of broth. With some fresh herbs and this lamb, our broth base for this stew was epic.
Hope your family enjoys a good time around the dinner table like with did over this lamb stew. Try this one and don’t forget to let us know what else in the Afrovitalityeats blog you’ve been cooking. Make sure you follow us on instagram for a giveaway!
Cameroonian Lamb Stew
Ingredients
- 1 and 1/2 pound Atkins Ranch grass-fed boneless lamb shoulder- cut into stew chunks) (Available at wholefoods)
- 3 cups of diced roma tomatoes
- 1 cup tomato sauce (Roma style)
- 3 sprigs Of parsley
- 1/2 inch chunk of ginger
- 3 sprigs Of fresh thyme
- 1 small celery stalk
- 1 and 1/2 cups of fresh carrots (sliced into rings)
- 1 and 1/2 cups of fresh green beans (cut about 1/2 inch long)
- 3 Tbsp olive oil
- 2 whole scotch bonnet peppers
- 2 maggi cubes
Instructions
- Rinse lamb, trim any excess fat tissue and transfer into an appropriate size sauce pot. Blend all fresh herbs (parsley, celery,ginger, spring onion, half onion) with about 1/4 cup of water.
- Add 3/4 of this herb blend into sauce pot. Season with 1 tsp salt and two maggi cubes. Bring to a gentle simmer and simmer for about 20 minutes. Add an additional 1/2-1 cup of water and continue to cook for another 20 -25 minutes. Remove from heat, strain and reserve broth
- Heat 2 tablespoons of olive oil in a medium sauce pot and brown lamb. Set aside. In same pot, saute slice onions for 2-3 minutes, Add in diced tomatoes and tomato sauce with an additional 1 tablespoon olive oil. Cover and cook for 15-20 minutes. Add in carrots /green beans and remaining herb blend and continue to cook.
- Lastly, add lamb, reserved broth and thyme, whole scotch bonnet peppers. Cover and simmer for another 15-20 minutes. Adjust seasoning to taste. Serve with rice (Or plantains, couscous or more)
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