Tiguadège Na (Malian Lamb in Peanut Sauce) with Rice

Ingredients

• 600 g diced lamb shoulder
• 150 g smooth peanut butter
• 2 onions
• 400 g chopped tomatoes
• 2 tbsp tomato purée
• 3 garlic cloves
• 1 scotch bonnet chilli
• 2 carrots
• 200 g white cabbage
• 2 bay leaves
• 2 tbsp vegetable oil
• 300 g long-grain rice

Method

1. 1

   Heat the vegetable oil in a large heavy pan over a medium-high heat and brown the lamb in batches for about 8 minutes. Add the chopped onions and cook for 5 minutes until soft.

2. 2

   Stir in the crushed garlic and tomato purée for 2 minutes, then add the chopped tomatoes, 600ml water, the bay leaves and the scotch bonnet pierced once with a knife. Cover and simmer gently for 45 minutes.

3. 3

   Whisk the peanut butter with a ladleful of the hot liquid until smooth, then stir it into the pan. Add the carrots, cut into thick rounds, and the cabbage, cut into chunks.

4. 4

   Simmer uncovered for 20-25 minutes, stirring often as peanut sauces catch easily, until the lamb is tender, the vegetables are soft and a layer of oil shines on top. Add a splash of water if it gets too thick and season with salt.

5. 5

   Meanwhile, rinse the rice and simmer it in 600ml lightly salted water, covered, for 12-15 minutes until tender.

6. 6

   Remove the scotch bonnet and bay leaves and serve the stew straight away over the rice. Cool any leftover rice quickly.