Instant Pot Nigerian Lamb Stew
I made this Nigerian Lamb Stew a while ago, to match with this Jollof. With a few years and several childhood visits to various parts of Africa, I am always nostalgic about anything related to Africa. Although, I will tell you that back then I had not sampled a lot of local food. I certainly had tried Jollof, and had tried some variation of a goat curry. And lots of Sambusa.
Anything that I try to cook from the continent is simply things I have acquired to feed my nostalgia or satisfy my tastes. The great thing about this stew is that it is easy and perfect for the instant pot. Sure you can slow braise it on the stove top following this recipe. It is after all that time of the year when you want to start simmering things. If lamb is on your mind, another lamb curry might be this one.
My Nigerian Lamb Stew Story
This week has a strange sort of feeling around it. A lot of anxiety around the elections. Halloween is just a shadow of what it usually is. In our neck of the woods at any rate. The children have kind off grown out of Halloween and it has not been huge the last couple of years. But, it still tends to be a busy night. Especially on a work day. Well, this year in spite of the weekend it is quiet. I have not done a lot tonight. Just enough to keep everyone fed and going. Some people might even say that I am going though a bit of a kitchen burnout.
It is possible even for one such as I. I think a lot of this is about perceived options. Yes, there are more meals being cooked at home mostly to take care of lunch time for husband and the kids. That is lunch on the weeks they are doing school from home. However, we really have never done a lot of random eating out. However, it is a perceived option, because well we thought that it was there for us.
An now back to this stew, I use this curry powder blend for it, but I am sure it will work well with any other blend.
A gorgeous lamb stew from Nigeria.
Ingredients
- 4 tomatoes or 2 cups of canned diced tomatoes
- 1 bell pepper, seeded and cut into smaller pieces
- 1 small scotch bonnet pepper (you can add more to taste)
- 1 tablespoons Caribbean Style Curry Powder (search recipe on site)
- 1 tablespoon chicken bouillon (I use better than bouillon)
- 3 cloves garlic
- 4 tablespoons oil
- 1 large onion, thinly sliced
- 2 pounds bone in lamb
Instructions
- Place the tomatoes, bell pepper, scotch bonnet pepper, Curry powder, chicken bouillon, garlic cloves in a blender and blend to a puree.
- Turn the instant pot onto sauté mode, Add in the oil and heat for about 2 minutes. Add in the onions and the lamb and cook for about 6 to 7 minutes until the onions are wilted and turning golden.
- Add in the prepared tomato sauce.
- Give everything a good stir. Turn off the sauté mode. Cover and set on 20 minutes of high pressure and allow a natural release.
- Remove the lid and turn the sauté mode on, and simmer the stew until it reaches a good thick consistency. This will take about 5 minutes.
- Serve with any side such as rice of your choice.