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West African Lamb Stew

Cameroonian Lamb Stew

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine African
Servings 6 people

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)