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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.