Cameroonian lamb curry served on a bed of rice in a bowl
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Cameroon Lamb Curry

Cameroon Lamb Curry is traditional Cameroonian recipe for a classic curry of bone-in lamb or goat with poatoes and sweet potato in a spiced tomato base with sultanas and peanut butter. The full recipe is presented here and I hope you enjoy this classic Cameroonian version of: Cameroon Lamb Curry.

prep time

20 minutes

cook time

90 minutes

Total Time:

110 minutes

Serves:

6

Rating: 4.5 star rating

Tags : CurrySpice RecipesLamb RecipesGoat RecipesVegetable RecipesCameroon Recipes

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Ingredients:

1 onion, chopped
5 garlic cloves, minced
1 tablespoon oil
2 teaspoons curry powder (or more to taste)
1/2 tsp ground cumin
3 small hot dried red chilies (eg piri-piri), broken in half
1kg bone-in lamb (or goat), cut into 3cm cubes
400g tin chopped tomatoes
1 potato, peeled and diced
1 sweet potato, peeled and diced (white for preference)
4 tbsp sultanas
2 tablespoons peanut butter
4 spring onions, minced, to garnish
2 jalapeño chilies, chopped, to garnish
4 tbsp coarsely chopped unsalted dry-roasted peanuts, to garnish

Method:

Set a cast iron casserole (Dutch oven) or other large pot over medium heat. Add oil and use to fry the onions for about 5 minutes, or until soft and translucent. Add the garlic, stir to combine and fry for 2 minutes.

Add the lamb (or goat) pieces and fry for 2 minutes then scatter over the curry powder, ground cumin and chillies. Fry for 1 minute then add the meat and stir to coat. Fry for 2 minutes then stir again to ensure they're evenly coated in the spices.

Now add in the tomatoes, potato, sweet potato and sultanas. Bring the ingredients to a boil, reduce to a simmer and cook, covered for about 80 minutes or until the meat is fully tender.

At this point stir in the peanut butter.

Turn into a warmed serving bowl then garnish with the spring onions, sliced jalapeño chillies and chopped peanuts.