Mouton aux Arachides
(Lamb in Peanut Sauce) Recipe
Origin: Benin Period: Traditional
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Ingredients:
1.5kg lamb shoulder, cubed
6 tbsp peanut butter
900ml water
60ml groundnut oil
2 onions, chopped
2 garlic cloves, crushed
700ml diced tomatoes (tinned or fresh)
2 sprigs thyme
1 tbsp powdered shrimp
8 carrots, cut into chunks
3 sweet potatoes, peeled and cubed
1 small cabbage, shredded
salt to taste
Mouton aux Arachides
(Lamb in Peanut Sauce) Preparation:
Method:Add the water to a large pan and bring to a boil. Mix-in the peanut butter and allow to simmer for 20 minutes. Cool and remove any fat from the surface. Meanwhile fry the lamb in the groundnut oil until borwned then add the onions and cook until golden brown. Add the garlic, thyme and powdered shrimp and season with salt. Stir to mix then add the carrots and cabbage. Fry for a minute then add the peanut butter and water mix. Bring to a boil reduce to a simmer and cook for 20 minutes before adding the sweet potato. Cook for a further 40 minutes, until the vegetables are tender then serve on a bed of rice.
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Other recipes with lamb and tomatoes as primary ingredients:
Tfina Aricha
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