LAMB-SHOULDER MAFE WITH FONIO
The Senegalese-born chef Pierre Thiam makes this lamb mafe with meat from the shoulder, on or off the bone, which goes tender after a stretch of unattended, gentle simmering. Adapting the dish in New York, Thiam thickened it with jarred peanut butter, which lends the sauce its characteristic creaminess, and Vietnamese fish sauce, for salty depth. Though he leaves the Scotch bonnet whole, if you want a more intense taste of it, crush it apart with a wooden spoon, and you'll tap right into its bright, floral heat. You could serve the stew with rice, or a number of other grains, but Thiam serves his on a heap of warm fonio, a tiny, tender, ancient grain that can be found partly cooked and dehydrated in many West African grocery stores, as well as specialty food stores and health food markets.
Provided by Tejal Rao
Categories dinner, grains and rice, main course
Time 3h
Yield 6 servings
Number Of Ingredients 25
Steps:
- Heat the oil in a heavy-bottomed pot over medium-high heat. Season the lamb with 1 tablespoon of salt, and brown in batches until all the meat is browned. Set aside the meat, and pour off excess fat, leaving about 1 tablespoon in the pot.
- Add onion, using a wooden spoon to scrape up any browned bits from the bottom of the pan, and cook until it turns translucent. Reduce heat to low, then add garlic, and stir well. Cook for a minute or 2, until it is fragrant, then add tomato paste, and cook for 7 more minutes, until the paste is dark in color. If the mixture begins to brown too quickly, lower the heat, and add a splash of water to deglaze the pan. Return the meat to the pot, add stock to cover meat and bring to a simmer. Add bay leaves, thyme and remaining salt, and cover. Cook for 2 hours on low heat, or until the meat is very tender.
- Prepare the parsley topping: Combine the parsley, scallions, garlic, Scotch bonnet and lemon zest in a small bowl. Season with salt and pepper to taste, cover and refrigerate until it's time to serve.
- Start the fonio: Heat the oil in a saucepan over medium-high heat. Add the shallots, and cook until soft and translucent. Add the garlic and carrot, and cook for 3 minutes more, until the garlic is fragrant. Add 1/4 cup water along with the peas, and cook covered, on low heat, until the carrot is tender, about 8 minutes, then turn off the heat, and set aside until you're ready to eat.
- Finish the mafe: In a large bowl, gradually add a little hot liquid from the lamb to the peanut butter, mixing it with more and more liquid until it's thick, smooth and pourable. Return it all to the pot with the meat, and mix well. Add the okra, Scotch bonnet and fish sauce, and simmer gently, uncovered, for about 30 minutes or so, stirring frequently to avoid clumps of peanut butter at the bottom of the pot, until the sauce is thick enough to coat a spoon and a little bit of fat has pooled at the top.
- Cook the fonio: In a pot with a tightly fitted lid, bring 2 cups of salted water to a boil, add the fonio, stir, cover and turn off the heat. After 5 minutes, remove the lid and fluff with a fork. Fold fonio into the shallots and peas, season and taste. To serve, pile bowls with fonio, top with lamb and generously sprinkle over the parsley.
LAMB STEWED IN PEANUT SAUCE
This recipe is popular in the African country of Benin. The recipe calls for shrimp powder but, if you can't find that, a little fish sauce or anchovy paste would make a decent substitute. You could also just leave it out and use a bit more salt for seasoning. Serve with steamed rice.
Provided by threeovens
Categories Lamb/Sheep
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Boil water and stir in peanut butter; simmer for 20 minutes to reduce, skimming off any accumulated fat from the surface.
- Meanwhile, in a Dutch oven, brown the lamb in the oil, stir in onions and cook until translucent, about 10 minutes.
- Add garlic, cook about 30 seconds; stir in tomatoes, thyme, shrimp powder, and season with salt.
- Add carrots, cabbage, and peanut butter reduction; simmer and further reduce another 20 minutes.
- Add sweet potatoes and cook until vegetables are tender, 40 minutes.
Nutrition Facts : Calories 683.2, Fat 49.8, SaturatedFat 18.3, Cholesterol 122.8, Sodium 243.8, Carbohydrate 26, Fiber 7.1, Sugar 11.6, Protein 34.6
SPICY LAMB AND PEANUT STEW
Provided by Sabine Broeck-Sallah
Categories Lamb Stew Bon Appétit Massachusetts
Yield Serves 8
Number Of Ingredients 13
Steps:
- Heat oil in heavy large saucepan or Dutch oven over medium-high heat. Add lamb and onions and cook until lamb is brown, stirring occasionally, about 6 minutes. Mix in tomato paste, bay leaves and cayenne pepper and cook 1 minute. Season with salt and pepper. Add beef stock and water and bring to boil. Simmer until lamb is tender, about 1 hour 20 minutes.
- Stir peanut butter, carrots and jalapeños into stew and cook until carrots are tender, about 30 minutes. Add peas and cook until heated through. Discard jalapeños. Serve stew over rice.
MAFE (PEANUT BUTTER STEW)
Mafe is a Senegalese classic. It is also an entrant into the peanut stew sweepstakes that could be held for dishes from all over the continent. Here the meat of choice is lamb, but mafe could also be prepared from beef or chicken. Traditionally the stew is served with white rice.
Provided by Food Network
Categories main-dish
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Heat the oil in a heavy saucepan, add the onion, and cook over medium heat until it is translucent. Add the meat and continue to cook, stirring occasionally, until it is lightly browned on all sides.
- In a small bowl, mix the peanut butter with the cold water and pour it over the meat. Dilute the tomato paste with the hot water, pour the liquid over the stew, and stir well to make sure all the ingredients are well mixed. Add the remaining ingredients, lower the heat, cover, and cook, stirring occasionally, for 1 hour, or until the meat is tender. Remove the thyme sprigs and bay leaves. Serve hot over white rice.
LAMB CHOPS WITH SPICY PEANUT SAUCE
This is a good lamb chop recipe when you don't want to do the tradional mint theme. This recipe is from Bon Appetit.
Provided by lazyme
Categories Lamb/Sheep
Time 13m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare barbecue (medium-high heat). Whisk together first 4 ingredients in small saucepan. Brush about 5 tablespoons of sauce over both sides of chops. Reserve remaining sauce.
- Grill chops to desired doneness, about 4 minutes per side for medium-rare. Place 2 chops on each of 4 plates. Bring remaining sauce to simmer. Drizzle over lamb and serve.
Nutrition Facts : Calories 596.5, Fat 50.6, SaturatedFat 22.4, Cholesterol 140.6, Sodium 609.4, Carbohydrate 1.1, Fiber 0.1, Sugar 0.2, Protein 32
JAPANESE LAMB STEW WITH PEANUT SAUCE (OMAC)
From The Supermarket Epicure cookbook. I haven't tried it yet. Sounds like an interesting combination of flavors. The comment before the recipe states "The combination of peanut butter and molasses in this sauce is surprising...like most stews, the flavors improve with gentle cooking and reheating-a boon to do-ahead party planning. You could double the recipe and freeze half for another time.
Provided by Oolala
Categories Stew
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large, heavy casserole (Dutch oven), heat 2 tablespoons of the oil over medium-high heat until hot.
- Add just enough lamb to cover the bottom of the pan without crowding and brown on all sides.
- Remove the browned pieces with a slotted spoon to a bowl and continue browning the rest of the meat, adding additional oil as needed.
- Add the garlic (to the now empty casserole pan or Dutch oven) and after a few seconds, the soy sauce, molasses, peanut butter, brown sugar, lemon juice, red pepper, salt and pepper.
- Stir, scraping up any browned bits, and mix well.
- Now stir in 1/2 cup water and return the meat to the casserole pan, cover and simmer until the meat is very tender, stirring occasionally, about 40-45 minutes.
- If the sauce becomes too thick, add the remaining water.
- A few minutes before serving, stir in the chopped peanuts.
- Sprinkle with cilantro for garnish.
- Serve with steamed white rice, brown rice, or even couscous and a vegetable like snow peas.
Nutrition Facts : Calories 690.3, Fat 48.5, SaturatedFat 13.6, Cholesterol 120, Sodium 1202.8, Carbohydrate 24, Fiber 2.6, Sugar 17.7, Protein 42.5
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LAMB SATAY WITH PEANUT SAUCE RECIPE — THE MOM 100
From themom100.com
Cuisine Asian, IndonesianCategory Appetizer, Main CourseServings 8Total Time 36 mins
- Cut the lamb (whichever cut you choose) into slices about ¼-inch thick, and 1 x 2 inches big. If using loin chops, cut them lamb from the bone, then slice it. Save the bones to make lamb stock!
- In a bowl or container big enough to hold the lamb, mix together the olive oil, lime juice, garlic, oregano, and salt and pepper. Add the lamb, turn to coat the meat well, and marinate for 12 to 24 hours.
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- If you are going to cook the satay under the broiler or on the grill, soak about 30 short or 20 long sewers in water to cover for 30 minutes. If you are using a grill pan, skip that step.
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