Nkatsenkwan (groundnut stew with lamb)
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 2kg mixed bone-in lamb (or mutton) neck and shouldercubed
- 1 onionfinely diced
- 5cm piece gingergrated (unpeeled if organic)
- 1 clove garliccrushed
- 8 green kpakpo shito (cherry) chilliesor substitute 1–2 scotch bonnet chillies, pierced, according to desired level of heat
- 1 tbsp extra-hot chilli powder
- 1 tbsp curry powder
- 100-200g organic peanut butterdepending how thick you'd like the stew
- 1 red scotch bonnet chillipierced
- 3 tbsp or gari crushed roasted peanutsto garnish (optional)
CHALÉ SAUCE
- 400g or 600g roughly chopped fresh tomatoes tinned tomatoes
- 2 roasted red peppers from a jar
- 2 tbsp tomato purée
- 1 small onionroughly chopped
- 5cm piece, grated ginger
- 1 small red scotch bonnet chilli(de-seed if you have a low heat tolerance)
- ½ tsp dried chilli flakes
- 3 cloves (optional) garlic
Method
step 1
To make the chalé sauce, whizz all the ingredients together in a blender until you have a fairly smooth paste. Set aside.
step 2
Put the lamb in a large, heavy-based saucepan, cover with 500ml water or vegetable stock and add the onion, ginger, garlic, kpakpo shito chillies, chilli powder, curry powder, 2 tsp sea salt and 1 tsp black pepper. Bring to the boil, then reduce the heat and simmer over a medium heat for 25 minutes until the lamb juices run clear, skimming off any froth that rises to the surface.
step 3
Stir in the chalé sauce, then stir in the peanut butter 1 tbsp at a time until you get the thickness you want.
step 4
Add the pierced scotch bonnet and cook for a further 45 minutes-1 hour over a low heat, stirring regularly so that the sauce doesn’t stick to the pan, until the peanut oil has separated and risen to the top, which means that it’s done. You should have a soupy consistency and super-tender meat falling away from the bone. Serve with your choice of side dish or with a sprinkling of gari or crushed roasted peanuts on top.
