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  • Recipes

  • Tender lamb with peanut sauce

Tender lamb with peanut sauce

Tender lamb with peanut sauce

By OcadoLifePublished on 11 September 2023This rich and spicy Tender Lamb with Peanut Sauce was created by Nigerian-born Adejoké Bakare, chef and founder of award-winning restaurant Chishuru. “Peanuts are grown in abundance in northern Nigeria,” says Adejoké. “They bring a lovely sweetness and balance to this aromatic lamb dish.” Serve it as part of a sharing spread with Adejoké’s Coconut Rice and Bean. Looking for more lamb recipes? Look no further.
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Time and servings

2 hrsTotal time
6Servings
25 minsPrep time
1 hr 35 minsCooking time

Ingredients

  • 100ml sunflower or vegetable oil, plus 1 tsp
  • 400g lamb neck fillet, diced
  • 2½ tbsp ginger paste
  • 2½ tbsp garlic paste
  • 3 onions, peeled, 1 halved, 2 diced
  • 2 fresh bay leaves
  • 2 tbsp dried sage
  • 1 echalion shallot, diced
  • 1 tsp tomato paste
  • ½ tsp ground cloves
  • ½ tsp fennel seeds, ground
  • 3 red peppers, chopped
  • 2 red chillies, finely chopped
  • 3 heaped tbsp smooth peanut butter
  • 50ml unsweetened soya milk
  • 150ml lamb stock (or lamb cooking liquid)
  • 1 tsp light brown sugar
  • 6 tbsp pickled red onion, to serve (optional)

Method

  • Step 1

    Heat the 1 tsp oil in a large casserole dish. Add the lamb and sear over a high heat until browned all over.

  • Step 2

    Reduce the heat to medium and add 1½ tbsp each of the ginger and garlic pastes; fry for 2-3 mins until aromatic. Pour in enough cold water to comfortably cover the lamb, add the halved onion, bay leaves and sage; bring to the boil. Reduce to a simmer and cook covered for 90 mins or until the lamb is soft.

  • Step 3

    For the peanut sauce, heat the 100ml oil in a large pan, add the shallot and fry for 2 mins. Add the remaining 1 tbsp ginger and garlic pastes and fry for 5 mins more or until the shallot is softened and golden. Stir in the tomato paste, followed by the ground cloves and fennel seeds, and cook for 5 mins more.

  • Step 4

    Meanwhile, in a blender, blitz the peppers, diced onions and chillies until smooth. Tip into the pan and cook for 7 mins.

  • Step 5

    Add the peanut butter, soya milk and stock (or use the drained liquid from the lamb once the meat is cooked in step 6); cook over a medium heat for 15 mins. Stir in the sugar and season to taste.

  • Step 6

    Drain the lamb, discarding the bay leaves and onion. Add the lamb to the peanut sauce and cook for 5 mins, turning to coat and warm through. Serve with pickled red onion, if you like.