Name: Senegalese Peanut Lamb Stew
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4 hearty servings
Cuisine: Senegalese
Ingredients: 2 lbs (900 g) bone-in lamb shoulder, cut into 2-inch chunks; 3 tbsp peanut oil; 1 large yellow onion, finely diced; 4 garlic cloves, minced; 1 tbsp grated fresh ginger; 1 Scotch bonnet pepper, halved and seeded; 1 1/2 tsp kosher salt; 1 tsp freshly ground black pepper; 3 tbsp tomato paste; 2 medium Roma tomatoes, finely chopped; 1 cup (250 g) natural unsweetened smooth peanut butter; 5 cups (1.2 L) lamb or beef stock; 2 tbsp tamarind paste; 2 bay leaves; 1 tsp dried thyme; 1 small green cabbage (about 1 1/2 lb), cored and cut into 6 wedges; 2 large carrots, peeled and cut into 2-inch chunks; 1 large sweet potato (about 1 lb), peeled and cubed; 1 cup fresh or frozen okra, trimmed (optional); 2 cups cooked long-grain white rice, for serving; 2 tbsp chopped fresh cilantro, for garnish

A beloved Senegalese one-pot stew, this rich and savory dish features tender bone-in lamb simmered for hours in a velvety sauce built on natural peanut butter, ripe tomatoes, and warming aromatics. Cabbage, carrots, and sweet potato soak up the nutty, gently spiced broth, making it a deeply comforting meal when ladled over fluffy white rice.

Prep Time20 mins

Cook Time90 mins

Total Time110 mins

Servings4

Yield4 hearty servings

Nutrition Facts

Per serving (estimated)

870 kcalCalories
55 gFat
16 gSaturated Fat
55 gCarbs
9 gFiber
12 gSugar
48 gProtein
720 mgSodium
1100 mgPotassium
130 mgCalcium
6 mgIron
45 mgVitamin C
850 mcgVitamin A

Ingredients

For the lamb and aromatics

2 lbs (900 g) bone-in lamb shoulder, cut into 2-inch chunks
3 tbsp peanut oil
1 large yellow onion, finely diced
4 garlic cloves, minced
1 tbsp grated fresh ginger
1 Scotch bonnet pepper, halved and seeded
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper

For the peanut sauce

3 tbsp tomato paste
2 medium Roma tomatoes, finely chopped
1 cup (250 g) natural unsweetened smooth peanut butter
5 cups (1.2 L) lamb or beef stock
2 tbsp tamarind paste
2 bay leaves
1 tsp dried thyme

For the vegetables and serving

1 small green cabbage (about 1 1/2 lb), cored and cut into 6 wedges
2 large carrots, peeled and cut into 2-inch chunks
1 large sweet potato (about 1 lb), peeled and cubed
1 cup fresh or frozen okra, trimmed (optional)
2 cups cooked long-grain white rice, for serving
2 tbsp chopped fresh cilantro, for garnish

Directions

Pat the lamb dry and season with the salt and pepper. Heat the peanut oil in a heavy Dutch oven over medium-high heat until shimmering. Working in two batches, sear the lamb on all sides until deep brown, about 2-3 minutes per side. Transfer to a plate.
Reduce the heat to medium. Add the onion to the same pot and cook, stirring often, until softened and lightly golden, about 5-6 minutes. Stir in the garlic, ginger, and Scotch bonnet and cook 1-2 minutes until fragrant.
Add the tomato paste and chopped tomatoes and cook, stirring constantly, for 3-4 minutes until the tomato paste deepens in color and the mixture looks jammy.
Whisk in the peanut butter, tamarind paste, bay leaves, thyme, and stock until completely smooth. Return the lamb and any collected juices to the pot and bring to a gentle boil.
Reduce the heat to low, cover, and simmer for 60 minutes, stirring every 15 minutes to prevent the peanut sauce from catching on the bottom. The lamb should be nearly fork-tender at this stage.
Nestle the cabbage wedges, carrots, and sweet potato into the sauce. Cover and continue simmering for 20-25 minutes, until the vegetables are tender and the lamb pulls easily from the bone.
If using okra, stir it in during the final 10 minutes of cooking. Taste and adjust seasoning with additional salt or a squeeze of lime. Remove and discard the bay leaves and Scotch bonnet.
Ladle the stew generously over bowls of fluffy white rice, spoon extra sauce over the top, and finish with a shower of fresh cilantro. Serve immediately with extra chili on the side for heat lovers.

Cook’s Notes

Bone-in lamb shoulder delivers the silkiest texture and richest flavor, but boneless leg cubes will also work—simply reduce the initial simmer to about 45 minutes.
Control the heat by keeping the Scotch bonnet whole for a gentle background warmth, or slicing it open for a serious kick. Always remove it before serving so no one gets an unpleasant surprise.
If the sauce thickens too much while simmering, loosen it with a splash of warm stock or water; it should coat the back of a spoon but still flow when the pot is tilted.
For an even more traditional flavor, swap store-bought peanut butter for freshly ground roasted peanuts blitzed in a blender with a little stock until they form a pourable paste.
Mafe tastes even better the day after it is made as the peanut and lamb flavors marry. Refrigerate covered for up to 3 days, or freeze portions for up to 2 months.