A hearty slow-cooked lamb stew with tomatoes, potatoes, and carrots, fragrant with cumin and garlic, reflecting Niger's love of rich meat dishes.
Ingredients
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1kg lamb shoulder, cubed
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3 potatoes, cubed
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2 carrots, sliced
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3 tomatoes, chopped
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2 onions, chopped
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3 cloves garlic, minced
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2 tbsp vegetable oil
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1 tsp cumin
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1 tsp turmeric
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1 bay leaf
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Salt and pepper to taste
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3 cups water
Instructions
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1
Brown lamb cubes in oil over high heat for 5 minutes. Remove and set aside.
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2
Saute onions and garlic in the same pot until golden.
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3
Add chopped tomatoes and cook for 10 minutes until sauce forms.
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4
Return lamb to pot. Add cumin, turmeric, bay leaf, salt, and pepper.
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5
Add water, bring to a boil, then reduce heat and simmer covered for 45 minutes.
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6
Add potatoes and carrots. Cook 20 minutes more until vegetables are tender. Serve hot.
Did You Know?
Nigerien lamb is prized across West Africa because the Sahel's sparse grazing produces meat with an intense, concentrated flavour.