Sudanese-Style Lamb and Yogurt Stew

Name: Sudanese-Style Lamb and Yogurt Stew
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Sudan
Ingredients: 700 g Lamb Shoulder (cut into chunks); 200 g Onion (finely chopped); 15 g Garlic (crushed); 30 ml Vegetable Oil; 600 ml Lamb Stock; 60 g Tomato Paste; 80 g Peanut Butter; 250 g Plain Yogurt (at room temperature); 25 g All-Purpose Flour; 10 g Salt; 2 g Chili Powder; 2 g Black Pepper

A Sudanese-style lamb stew with tomato, peanut butter, and yogurt. This is presented as a documented regional-style variation rather than a single canonical preparation.

Prep

20m

Cook

1h 15m

Serves

Estimated

Nutrition

Per serving

808kcal

Calories

44g

Protein

61g

Fat

23g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Stew

700g
Lamb Shoulder (cut into chunks)
200g
Onion (finely chopped)
15g
Garlic (crushed)
30ml
Vegetable Oil
600ml
Lamb Stock

Sauce

60g
Tomato Paste
80g
Peanut Butter
250g
Plain Yogurt (at room temperature)
25g
All-Purpose Flour
10g
Salt
2g
Chili Powder
2g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Heat the vegetable oil in a pot over medium heat and cook the onion until softened.
02
Add the garlic and lamb shoulder, then cook until the lamb is lightly browned.
03
Pour in the lamb stock, cover, and simmer until the lamb shoulder is tender.
04
Whisk the all-purpose flour with a little hot cooking liquid until smooth.
05
Stir the tomato paste and peanut butter into the pot until fully dissolved.
06
Add the flour mixture, then season with the salt, chili powder, and black pepper.
07
Reduce the heat to low and stir in the plain yogurt gently so the sauce turns creamy without splitting.
08
Cook briefly until the stew is cohesive and silky, then serve hot.

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