FoodReference.com - (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Soups & StewsSoups with Meat: P - Z >  West African Lamb Stew

 

CULINARY SCHOOLS and
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

WEST AFRICAN LAMB STEW

Prep Time: 15 Minutes
Cook/Bake Time: 2-3/4 Hours
Servings: 10

Ingredients
• 1/4 cup corn oil
• 2 1/2 pounds lamb for stew
• 1 large yellow onion, chopped
• 3 heads garlic (cloves separated, smashed and peeled)
• 2 cups chopped carrots
• 2 cups chopped celery
• 8 cups chicken broth
• 1 can (28 ounces) whole stewed tomatoes, undrained
• 3 bay leaves
• 1 pound pitted dried plums
• 1 pound russet potatoes, cut into 1-inch cubes
• 1 can (14 ounces) coconut milk
• 1 cup natural-style peanut butter, crunchy or smooth
• 2 tablespoons canned chipotle peppers (in adobo sauce), finely chopped
• Salt and pepper

Curried Pistachio Couscous
• 1 tablespoon corn oil
• 1 tablespoon finely chopped onion
• 1 clove garlic, finely chopped
• 2 bay leaves
• 1 tablespoon curry powder
• 2 cups chicken broth
• 1 package (10 ounces) plain couscous
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon chopped pistachio nuts, toasted
• Salt and pepper


Preparation
In 6 to 7-quart Dutch oven, heat oil over medium-high heat until hot.

Add lamb (half at a time) and brown evenly, stirring occasionally.

Pour off drippings.
Return lamb to pot.

Add onion and garlic; cook 5 minutes, stirring occasionally.

Add carrot and celery; continue to cook 5 minutes.

Stir in chicken broth, tomatoes and bay leaves; bring to a boil.

Reduce heat to low; cover and simmer 1 3/4 hours.

Add dried plums, potatoes, coconut milk, peanut butter and chipotle peppers; stir until peanut butter is blended.

Cover and simmer 30 minutes or until lamb and potatoes are tender.

Season stew with salt and pepper, as desired.

Remove bay leaves.

Serve with Curried Pistachio Couscous

CURRIED PISTACHIO COUSCOUS
In medium saucepan, heat oil over low heat.
Cook and stir onion and garlic 2 to 4 minutes or until onion is tender.
Add bay leaves and curry powder; cook and stir 1 minute.
Add chicken broth; bring to a boil. Stir in couscous.
Cover and remove from heat.
Let stand 5 minutes.
Fluff with fork; remove bay leaves.
Stir in parsley and pistachios.
Season with salt and pepper, as desired.
Serve with West African Stew.


Nutritional Information (per serving)
Calories  655 
Cholesterol  74mg 
% of Calories from Fat  45% 
Fat  34g 
Sodium  943mg 
Carbohydrates  54g 
Protein  39g 
Fiber  7g 

California Dried Plum Board - www.californiadriedplums.org
 

 

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016
James T. Ehler and www.FoodReference.com unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  


 

FoodReference.com Logo

 

 

Popular Pages