This is a classic (and quick) Senegalese recipe for a lamb, potato and pea stew in a mustard and vinegar sauce base.
Prep time: 20 minutes/Cook time: 20 minutes/Serves: 6 (+60 minutes marinating)
Ingredients:
1kg of lamb, cut into small pieces
500g potatoes, boiled in their skins until just tender then peeled and diced
500g cooked peas
3 onions, chopped
3 garlic cloves
1 tbsp of Dijon mustard
1 habanero chilli
1 piece of ginger, peeled and grated
5 tbsp oil
1 Maggi cube
salt, freshly-ground black pepper and chilli powder, to taste
1 tsp balsamic vinegar
200ml of water
Method:
Place the lamb in a bowl with the oil then mix in the onions, garlic, ginger and habanero chilli. Stir to combine then add the mustard, black pepper, chilli powder and Maggi cube. Stir once more to combine then set aside to marinate for 60 minutes.
After this time, place a large pan over high heat. Add the meat mixture and stir-fry for 10 minutes.
Now add the water, peas and potatoes. Bring to a simmer and cook for 10 minutes. Adjust the seasonings to taste, stir in the Balsamic vinegar and serve.
