Lamb Stew with PapaLamb Stew and Maize Porridge
A rich tomato-based lamb stew with potatoes and carrots, served with firm maize porridge to soak up the gravy. This is a deeply comforting dinner plate with the kind of hearty flavor suited to Lesotho’s cooler climate.
Prep
25m
Cook
1h 50m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Stew
- 800gLamb Shoulder (cut into chunks)
- 30mlVegetable Oil
- 200gOnion (finely chopped)
- 10gGarlic (crushed)
- 300gTomato (finely chopped)
- 40gTomato Paste
- 400gPotato (peeled and chopped)
- 200gCarrot (peeled and chopped)
- 1lWater
- 10gSalt
- 3gBlack Pepper
Porridge
- 450gCornmeal
- 1.1lWater
- 6gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a heavy pot over medium heat.
- 02
Add the onion and cook until softened, then stir in the garlic.
- 03
Add the lamb shoulder and brown it well on all sides.
- 04
Stir in the tomato and tomato paste and cook until the base thickens and darkens slightly.
- 05
Pour in the water, cover, and simmer for 60 to 70 minutes, until the lamb is nearly tender.
- 06
Add the potato and carrot and continue cooking for 20 to 25 minutes, until the vegetables are soft and the lamb is fully tender.
- 07
Season the stew with the salt and black pepper.
- 08
Bring the water to a boil in a separate pot.
- 09
Gradually stir in the cornmeal, add the salt, and cook over low heat for 20 to 25 minutes, until the porridge is thick, smooth, and firm.
- 10
Serve the lamb stew hot with the porridge.
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