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Middle Eastern Recipes >  Soups & Stews >  Bangaou >

 

Bangaou

Chadian lamb stew

• 1 LB lamb, cut into bite-sized pieces

• 2 onions, chopped

• 3 garlic cloves, crushed

• 2 C water

• 2 tomatoes, blanched, peeled & chopped

• 2 sweet potatoes, peeled & cut into 1/2-inch cubes

• 1-1/4 C small green peas (petits pois)

• 1 TBS peanut oil (also known as groundnut oil)

• 1 maggi or bouillon cube

• Salt to taste

• Pinch of ground ginger

• Hot-cooked couscous or rice (for serving; optional)

Heat peanut oil in a large skillet. Add the lamb, onions and garlic; season with salt to taste. Cook and stir until the lamb is browned. Add water, bouillon cube and tomatoes. Cook for about twenty minutes, stirring occasionally. Add sweet potatoes and ginger; if necessary, add more water. Bring mixture to a simmer; cover skillet and cook for thirty minutes. Stir in the peas; continue simmering for ten minutes more.

 

Suggestions: Serve with hot-cooked couscous or rice if desired.

 

Similar Recipes:

• Basque Lamb Stew

• Bonava (Mauritanian lamb stew)

• Irish Lamb Stew

• Jingisukan (Genghis Khan Stew)

• Kharcho (Russian Lamb Soup)

• Leksour (Mauritanian lamb stew with pancakes)

• Stewed Mutton (Medieval)

• Thareed Laham (Emirian lamb stew with flatbread)

• Tharid (Qatari lamb & chickpea stew)

Related Link:

Food Fare Culinary Collection: Arabic Cookery

 

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