Ingredients:
350g lamb, cut into bite-sized pieces
2 onions, chopped
3 garlic cloves, crushed
2 tomatoes, blanched, peeled and chopped
2 red sweet potatoes, peeled and cut into 1cm cubes
6 fingerling potatoes, quartered lengthways
300g petits pois
groundnut oil
1 maggi cube (or stock cube)
salt, to taste
pinch of ground ginger
Method:
Heat a little groundnut oil in a pan. Add the lamb, onions and garlic and season with a little salt. Fry until the lamb is nicely browned all over then add 500ml water, the stock cube and tomatoes.
Cook for 20 minutes then add the ginger and the sweet potatoes. Add more water if needed then bring to a simmer, cover the pan and cook for 30 minutes. Stir in the peas and continue simmering for 10 minutes more.
Serve hot with rice or millet couscous.
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