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Loading...A hearty, home-style stew from Zambia made with bone-in goat meat (mutton), root vegetables, tomatoes, and warm aromatics. Slow-simmered until fork-tender, this dish is traditionally ladled over nshima, the thick maize meal porridge that anchors most Zambian meals. The broth is rich and savory, with deep flavor from the bones and a touch of curry warmth.
Prep Time20 mins
Cook Time110 mins
Total Time130 mins
Servings4
Yield4 generous servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 28 gFat
- 10 gSaturated Fat
- 22 gCarbs
- 4 gFiber
- 6 gSugar
- 34 gProtein
- 540 mgSodium
- 820 mgPotassium
- 70 mgCalcium
- 4.2 mgIron
- 32 mgVitamin C
- 480 mcgVitamin A
Ingredients
For the mutton and base
- 2 lbs bone-in mutton (goat meat), cut into 2-inch pieces
- 2 tablespoons sunflower oil or groundnut oil
- 4 cups water or low-sodium beef stock
- 2 dried bay leaves
- 1 teaspoon fine sea salt, plus more to taste
Aromatics and vegetables
- 2 large yellow onions, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium ripe tomatoes, finely chopped
- 1 teaspoon mild curry powder
- 3 medium Yukon Gold potatoes, peeled and quartered
- 2 medium carrots, peeled and sliced 1/2-inch thick
- 1 green bell pepper, seeded and chopped
For finishing
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley or cilantro, finely chopped
Directions
- Pat the mutton pieces very dry with paper towels, then season generously with salt and a few grinds of black pepper so the surface browns properly.
- Heat the oil in a heavy-bottomed Dutch oven or pot over medium-high heat. Working in batches to avoid crowding, brown the mutton on all sides for 3-4 minutes per batch; transfer each batch to a plate as it browns.
- Reduce the heat to medium and add the chopped onions to the same pot. Sauté for 4-5 minutes until softened and lightly golden, scraping up the browned bits stuck to the bottom of the pot.
- Stir in the garlic and ginger and cook for 1 minute until fragrant, then add the chopped tomatoes and curry powder. Cook for 3-4 minutes, mashing the tomatoes, until they break down into a thick, jammy sauce.
- Return the browned mutton and any collected juices to the pot. Pour in the water or stock, add the bay leaves, and bring to a rolling boil. Reduce the heat to low, cover with a tight-fitting lid, and simmer gently for 75 minutes, or until the meat is tender enough to pull away from the bone with a fork.
- Add the potatoes and carrots to the pot, cover again, and continue simmering for 20-25 minutes until the vegetables are easily pierced with a knife.
- Stir in the green bell pepper, then simmer uncovered for 5-7 minutes to reduce and slightly thicken the gravy to a rich, spoon-coating consistency.
- Taste and adjust the seasoning with additional salt and black pepper as needed, then remove the bay leaves and discard them.
- Stir in the fresh parsley or cilantro just before serving. Ladle the stew into deep bowls and serve hot alongside nshima, boiled cassava, or steamed rice.
Cook’s Notes
- Always use bone-in mutton or goat for the deepest flavor and a naturally silky, gelatin-rich gravy – boneless cuts will give a thinner result.
- For an extra-authentic Zambian touch, stir 1-2 tablespoons of smooth unsweetened peanut butter into the stew during the last 20 minutes of simmering; this is a common flavor enhancer in many Zambian savory dishes.
- Older goat meat can be quite tough, so allow a full 90 minutes of initial simmering before adding the vegetables; younger lamb-style mutton may be tender in just 60 minutes.
- The stew is even better the next day once the spices have fully penetrated the meat – cool it quickly, refrigerate overnight, and reheat gently with a splash of water.
- If a thicker gravy is desired, mash a few of the cooked potato pieces against the side of the pot and stir them back into the broth to naturally thicken it.
