Lamb ragout in peanut sauce

Ingredients for 4 servings:

• 750 g lamb, from the leg
• 2 m.-sized onion(s)
• 2 garlic cloves
• 250 g tomatoes
• 3 tbsp oil, peanut or neutral
• 2 tbsp tomato paste
• 1 bay leaf
• salt and pepper
• 1 chili pepper(s) or chili flakes
• 600 ml vegetable stock
• 125 g peanut butter
• 300 g potatoes
• 300 g carrot(s)
• 1 tbsp lime juice or lemon juice

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Mafé, widespread in Senegal / Gambia / Mali

Cut the meat into ragout pieces. Peel and dice the onions and garlic cloves. Blanch the tomatoes, rinse, skin, and deseed. Cut the flesh into wedges. Cut the chili peppers lengthwise, remove the seeds and white parts, and dice finely. Heat the oil in a roasting pan and brown the meat in batches on all sides. Add the onions and garlic and sauté until translucent. Add the tomatoes, tomato paste, and bay leaf. Season with salt and pepper, stir in the chili cubes or flakes, and deglaze with some of the stock. The meat should not be swimming in the liquid. Add the peanut butter. Cover and simmer over low heat for one hour. Stir frequently to prevent sticking. Add stock if necessary. Meanwhile, peel the carrots and potatoes, chop them into large pieces, and add them to the meat. Simmer for another 30 minutes. Season with lime juice, salt, pepper, and chili flakes. Serve with rice or couscous. The vegetables can be varied according to taste, e.g. white cabbage, eggplant, sweet potatoes, pumpkin, cassava.