Soupoukanja Lamb

Name: Soupoukanja Lamb
Total time: 6000 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 kg Lamb meat, cut into pieces; 300 grams Okra, washed and sliced into rounds; 6 Tomatoes, diced; 30 grams Nététou (a block of fermented locust beans); 3 Onions, peeled and coarsely chopped; 3 Bay leaves; 2 Maggi cubes (or beef stock cubes); 2 Chillies, chopped; 3 tbsp Groundnut oil salt and freshly-ground black pepper

Charles Amadeus Kete @cook_3178182

Soupoukanja Lamb

Charles Amadeus Kete @cook_3178182

Saved

Ingredients

1 hour 40 mins

4 servings

1 kgLamb meat, cut into pieces
300 gramsOkra, washed and sliced into rounds
6Tomatoes, diced
30 gramsNététou (a block of fermented locust beans)
3Onions, peeled and coarsely chopped
3Bay leaves
2Maggi cubes (or beef stock cubes)
2Chillies, chopped
3 tbspGroundnut oil salt and freshly-ground black pepper

Saved

Steps

1 hour 40 mins

1

Heat the oil in a pan, add the meat and fry until browned all over. Remove from the pan and set aside to keep warm.
2

Cut the cake of fermented locust beans into small pieces. Combine half of the locust bean cake with the onion, bayleaf and half the okra. Add to the pan and fry for a few minutes. Add the tomatoes and chillies then season with the Maggi cubes, salt and black pepper.
3

Pour over 1l of water and return the goat meat to the pan. Bring the mixture to a boil, cover the pan and simmer for 100 minutes. Now add in the remaining okra and locust beans.
4

Simmer gently over low heat for a few minutes, until the sauce is thickened then serve hot accompanied by boiled jasmine rice.