Mouton à l'Arachide (Lamb with Peanuts)

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Mouton à l'Arachide (Lamb with Peanuts)

Mouton à l'Arachide (Lamb with Peanuts) is a traditional Beninese recipe for a classic stew of sliced collar of lamb cooked with vegetables and sweet potatoes in a tomato, garlic and chilli base thickened with peanut butter. The full recipe is presented here and I hope you enjoy this classic Beninese version of: Lamb with Peanuts (Mouton à l'Arachide).

prep time

20 minutes

cook time

85 minutes

Total Time:

105 minutes

Serves:

Rating:

Tags : Chilli Recipes Lamb Recipes Vegetable Recipes Benin Recipes

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This is a typical dish of the Sahel region of Africa and has a cognate in Senegal's mafé.

Ingredients:

1.5kg collar of mutton/goat, cut into pieces
150g peanut butter
3 tbsp groundnut oil
2 red onions, peeled and chopped
3 garlic cloves, crushed
5 tomatoes, chopped
6 carrots, scraped and sliced
1 small white cabbage, cut into 6 wedges
3 turnips, peeled and cubed
4 sweet potatoes, peeled and cubed
75g dried and smoked fish, washed and flaked
2 hot chillies, pounded to a paste
2 tsp dried thyme, crumbled
4 whole green chillies
salt and freshly-ground black pepper, to taste

Method:

Heat the oil in a large pot, add the lamb pieces, and fry until nicely browned all over. At this point, stir in the onions and garlic. Fry for a further 6 minutes, stirring frequently, or until the onion pieces have browned.

Now add the tomatoes, along with the thyme, dried fish and chillies then season to taste with salt and black pepper. Mix the peanut butter with a little boiling water to form a paste then pour this into the dish and add the carrots, cabbage and turnips.

Bring to a simmer, cover the pan with a tight-fitting lid and cook gently for 60 minutes, stirring frequently to prevent the sauce from catching. After this time, add the sweet potatoes, return to a simmer drop in the whole chillies and cook for about 15 minutes more.

Turn the stew onto a serving dish and accompany with white rice.