Mouton aux Arachides - Beninoise Lamb in Peanut Sauce
Stews featuring peanut butter are prevalent throughout West Africa, and even in parts of Brazil and the Caribbean. This Beninoise stew features vegetables and lamb, though you can use chicken or beef as well.
- 1½ kg lamb shoulder, cubed
- 5 tablespoons peanut butter
- 900 ml water
- 3 tablespoons peanut oil
- 2 onions, chopped
- 2 garlic cloves, crushed
- 800 g diced tomatoes (canned or fresh)
- 2 sprigs thyme
- 1 tablespoon dried shrimp
- 8 carrots, cut into chunks
- 3 sweet potatoes, peeled and cubed
- 1 small cabbage, shredded
- salt, to taste
- Add the water to a large pan and bring to a boil.
- Mix in the peanut butter and allow to simmer for 20 minutes. Cool and remove any fat from the surface.
- Meanwhile fry the lamb in the peanut oil until browned then add the onions and cook until golden brown.
- Add the garlic, thyme and dried shrimp and season with salt. Stir to mix then add the carrots and cabbage.
- Fry for a minute then add the peanut butter and water mix.
- Bring to a boil reduce to a simmer and cook for 20 minutes before adding the sweet potato.
- Cook for a further 40 minutes, until the vegetables are tender then serve on a bed of rice.
Small red chillies can be added, to taste, for some spiciness if desired, but it is not a part of the traditional recipe