Lamb with Peanut and Okra sauce

Another Senegalese dish.

‘Cooking From Cape To Cairo’

Ma’m Dorah Sithole’s recipe. Amazing!

Find the full recipe in the cookbook.

Pg. 122 from her book.

To make, Brown the lamb in some oil and then set aside, keeping it warm.

Add to the pot onions. Cook till transparent.

Then add peeled tomatoes, tomato paste, want butter, peeled and cubed sweet
potatoes, fresh okra, cassava, sweet pepper and salt and pepper.

Stir-fry for 5 minutes.

Add water, return lamb to the pot and simmer, covered for 50-60 minutes.

Serve warm on rice.