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Food Fare: Middle Eastern RecipesBangaou

Chadian lamb stew

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.


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Food Fare Culinary Collection: Arabic Cookery


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