Kenyan Lamb Stew
A hearty and flavorful stew originating from Kenya, featuring tender lamb and a rich blend of spices.
Ingredients
- ●1.5 lbs Lamb shoulderCut into 1.5 inch cubes
- ●2 tbsp Old fashioned mustard
- ●2 tbsp Kenyan stew spice mix
- ●1 large OnionChopped
- ●3 cloves GarlicMinced
- ●2 medium CarrotsSliced
- ●2 medium PotatoesSliced
- ●1 can (14 oz) Tomatoes
- ●1 cup Red wine
- ●2 cups Beef broth
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Brown the lamb cubes until browned on all sides, about 5 minutes. Remove the lamb from the pot and set aside.
- 3
Reduce heat to medium. Add the chopped onion and sauté until softened, about 5 minutes.
- 4
Add the minced garlic and cook for 1 minute.
- 5
Stir in the Kenyan stew spice mix and cook for 1 minute.
- 6
Add the sliced carrots and potatoes, cooking for 5 minutes.
- 7
Add the browned lamb, beef broth, and red wine. Bring to a boil, then cover and transfer to the oven.
- 8
Bake for 2 hours at 300°F or until the lamb is tender.
- 9
Stir in the canned tomatoes and cook for an additional 30 minutes.
- 10
Serve hot, garnished with fresh herbs if desired.