A popular recipe in Yoruba cuisine which I found in ” Hibiscus” by Lope Ariyo. Serve with plain boiled rice.
Ingredients
- 2 red peppers deseeded and chopped
- 4 sticks celery chopped
- 4 tbsps coconut oil
- 500 g diced lamb leg
- 1 onion peeled and thinly sliced
- 2 scotch bonnet chillies deseeded and chopped
- 2 tbsps carob powder
- 1/2 tsp ground cloves
- 2 tsp onion granules
- 1 tsp celery salt
- 1 tsp ground turmeric
- 1 tsp dried parsley
- 800 g baby leaf spinach chopped
- salt and cayenne pepper
Servings:
Instructions
- Use a food processor to puree the peppers and celery sticks then set aside.
- Heat the oil in a large heavy based frying pan over a medium heat. In two batches, brown the lamb all over for about 4 minutes. Remove to a plate using a slotted spoon.
- Reduce the heat to low and add the onion and scotch bonnet. Cook for about 10 minutes until soft and translucent. Stir in the pureed vegetables together with the carob powder, cloves, onion granules, celery salt, turmeric and parsley.
- Increase the heat to high and cook for about 5 minutes then return the meat to the pan and season with salt and cayenne. Add the chopped spinach, cover, reduce heat to low and simmer for 10 minutes or until the lamb is cooked through.
- Divide between four bowls and serve.
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