Malawi-Style Mutton Stew with Groundnuts and Pumpkin Greens

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A hearty Malawian-style mutton stew slow-simmered with tomatoes, groundnut paste, potatoes, and tender pumpkin leaves. Inspired by the home cooking of the Great Lakes region, this dish balances rich goat meat with the nutty depth of fresh groundnuts and bright greens for an authentic taste of Malawi.

Nutrition Facts

Per serving (estimated)

• 615 kcalCalories
• 38 gFat
• 12 gSaturated Fat
• 24 gCarbs
• 6 gFiber
• 8 gSugar
• 44 gProtein
• 520 mgSodium
• 1180 mgPotassium
• 145 mgCalcium
• 6.5 mgIron
• 38 mgVitamin C
• 490 mcgVitamin A

Ingredients

For the stew base

• 2 lbs bone-in mutton (goat meat), cut into 1.5-inch chunks
• 3 tbsp vegetable oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 inch fresh ginger, grated
• 3 ripe tomatoes, chopped
• 2 tbsp tomato paste
• 1 tsp mild curry powder
• 2 bay leaves
• 1 tsp fine sea salt, plus more to taste
• 6 cups water or low-sodium beef broth

For the vegetables and groundnut finish

• 1/4 cup smooth groundnut (peanut) paste
• 2 medium Yukon gold potatoes, peeled and cubed
• 1 large carrot, peeled and sliced into rounds
• 3 cups fresh pumpkin leaves or baby kale, stems removed and chopped
• 1 small scotch bonnet pepper, pierced with a knife (optional)
• 2 tbsp crushed roasted peanuts, for garnish
• 2 tbsp chopped fresh cilantro, for garnish

Directions

1. Heat the oil in a large heavy-bottomed pot over medium-high heat. Pat the mutton dry, then brown in batches for 8 to 10 minutes until deeply caramelized on all sides. Transfer to a plate and set aside.
2. Reduce heat to medium. In the same pot, sauté the onion for 5 minutes until soft and translucent, scraping up any browned bits. Add the garlic and ginger and cook 1 minute until fragrant.
3. Stir in the chopped tomatoes, tomato paste, curry powder, and bay leaves. Cook for 6 to 8 minutes, mashing the tomatoes, until the mixture thickens and the oil begins to separate at the edges.
4. Return the browned mutton and any juices to the pot. Pour in the water or broth, add the groundnut paste, and whisk until the paste dissolves. Bring to a boil, then reduce to low, cover, and simmer gently for 60 minutes until the meat is fork-tender.
5. Add the potatoes, carrots, and scotch bonnet (if using). Cover and continue simmering for 15 minutes until the vegetables are tender but still hold their shape.
6. Discard the bay leaves and scotch bonnet. Stir in the pumpkin leaves and cook uncovered for 4 to 5 minutes until just wilted. Taste and adjust salt.
7. Ladle the stew into warm bowls, making sure each portion gets plenty of the thickened groundnut-tomato gravy. Sprinkle generously with crushed peanuts and fresh cilantro.
8. Serve hot alongside stiff maize porridge (nsima), chapati, or steamed white rice for an authentic Malawian meal.

Cook’s Notes

• Bone-in mutton shoulder or shank gives the richest flavor and helps the stew gel naturally; boneless leg works but will be slightly leaner.
• For a smoother groundnut finish, sift the peanut paste through a fine mesh with a splash of warm broth before adding it to the pot to prevent clumping.
• Brown the meat in small batches to avoid steaming; a deep crust translates directly into deeper stew flavor.
• Pumpkin leaves can be substituted with kale, collard greens, or mustard greens; blanch heartier greens for 2 minutes first.
• For authentic Malawian heat, swap the scotch bonnet for a few fresh bird's eye chilies added with the vegetables.
• Make a day ahead: the stew tastes even better the next day once the groundnut and tomato notes have fully melded.

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