Casamance-Style Braised Lamb with Lemon and Caramelized Onions

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A signature dish from Senegal's lush southern Casamance region, this slow-braised lamb is marinated overnight in citrus, mustard, and scotch bonnet, then simmered under a thick blanket of sweet golden onions until fork-tender. Serve over plain white rice to soak up the tangy, savory pan sauce.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 32 gFat
• 11 gSaturated Fat
• 28 gCarbs
• 4 gFiber
• 9 gSugar
• 38 gProtein
• 820 mgSodium
• 640 mgPotassium
• 85 mgCalcium
• 4.5 mgIron
• 28 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the marinade

• 2 lbs bone-in lamb shoulder, trimmed and cut into 2-inch chunks
• 1/2 cup fresh lemon juice (about 3 lemons)
• 2 tablespoons Dijon mustard
• 6 cloves garlic, minced
• 1 scotch bonnet pepper, left whole and pierced
• 2 bay leaves
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

Bone-in lamb shoulderFresh lemon juiceDijon mustardMinced garlicScotch bonnet pepperBay leavesKosher saltBlack pepper

For the stew

• 3 tablespoons vegetable oil
• 3 large yellow onions, halved and sliced thin (about 6 cups)
• 1 cup lamb or chicken broth
• 1/2 cup pitted green olives, halved
• 2 tablespoons chopped fresh parsley
• 1 lemon, sliced into thin rounds for garnish

Vegetable oilYellow onionsLamb or chicken brothPitted green olivesFresh parsleyLemon slices

For serving

• 2 cups jasmine or basmati rice, cooked
• Steamed green beans or okra (optional)

Cooked jasmine riceSteamed green beans or okra

Directions

1. Combine lamb chunks, lemon juice, Dijon, garlic, scotch bonnet, bay leaves, salt, and pepper in a nonreactive bowl. Cover and refrigerate at least 4 hours, preferably overnight, turning the meat once or twice.
2. Heat the oil in a heavy Dutch oven or wide braising pan over medium heat. Add the sliced onions and a pinch of salt, and cook gently for 25 to 30 minutes, stirring often, until deeply golden brown and very soft. Patience here is key for the signature sweet, mellow base.
3. Use a slotted spoon to lift the lamb from the marinade (reserve the liquid) and nestle the pieces among the onions. Sear on each side for about 3 minutes until lightly browned.
4. Pour in the reserved marinade and the broth, scatter in the olives, and bring to a simmer. Cover, reduce heat to low, and braise for 45 minutes, or until the lamb is tender enough to pull apart with a fork.
5. Uncover and simmer 5 to 10 more minutes to reduce the sauce until it coats the back of a spoon. Remove and discard the bay leaves and scotch bonnet. Stir in the parsley.
6. Mound hot rice on a platter or shallow bowl, spoon the lamb and onions over the top, and finish with the lemon slices and a drizzle of the pan juices.
7. Serve immediately with a small bowl of extra sauce on the side for spooning over rice.

Cook’s Notes

• Marinate overnight for the deepest flavor; the lemon juice also helps tenderize the lamb shoulder.
• Cook the onions low and slow in the oil until they turn a deep caramel color; this is the soul of the dish and cannot be rushed.
• Always leave the scotch bonnet whole and pierce it once; this infuses heat without making the stew unbearably spicy.
• A splash of broth or water during braising keeps the meat from drying out if your onions were not very juicy.
• Serve with a side of attieke, broken jasmine rice, or plain couscous for a Casamance-style accompaniment.

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