Botswana-style Lamb Stew

Ingredients

In this adaptation of Buglione d'agnello to Botswana cuisine, we incorporate traditional Botswana spices and flavors to create a unique and delicious dish. The original Italian recipe is transformed by using local ingredients and cooking techniques that are characteristic of Botswana cuisine. The result is a Botswana-style Lamb Stew that showcases the vibrant flavors and culinary traditions of the region. We alse have the original recipe for Buglione d'agnello, so you can check it out.

• 1.5 kg (3.3 lbs) lamb, cut into chunks 1.5 kg (3.3 lbs) lamb, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 cup green beans, trimmed and cut into bite-sized pieces 1 cup green beans, trimmed and cut into bite-sized pieces
• 1 can diced tomatoes (400g / 14 oz) 1 can diced tomatoes (400g / 14 oz)
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic, and sauté until they are soft and translucent.
2. 2.
   Add the lamb to the pot and cook until it is browned on all sides.
3. 3.
   Stir in the ground cumin, ground coriander, and paprika, and cook for an additional 2 minutes to toast the spices.
4. 4.
   Add the carrots, potatoes, green beans, diced tomatoes, and broth to the pot. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the lamb is tender and the flavors have melded together.
6. 6.
   Serve the Botswana-style Lamb Stew hot, garnished with fresh cilantro. Enjoy with steamed rice or traditional Botswana cornmeal porridge.

Treat your ingredients with care...

• Lamb — For the most tender and flavorful stew, choose boneless lamb shoulder or leg. Trim any excess fat before cooking.
• Cumin — Toasting ground cumin in a dry pan for a few minutes before adding it to the stew will enhance its aroma and flavor.
• Potatoes — Cut the potatoes into evenly sized pieces to ensure they cook at the same rate as the other vegetables.
• Green beans — Blanch the green beans in boiling water for a few minutes before adding them to the stew to retain their vibrant color and crispness.
• Fresh cilantro — Add fresh cilantro just before serving to preserve its bright flavor and aroma.

Tips & Tricks

• For a spicier stew, add a pinch of cayenne pepper or a chopped chili pepper.
• If you prefer a thicker stew, mix a tablespoon of cornstarch with a little water and stir it into the stew during the last 10 minutes of cooking.
• Leftovers can be refrigerated for up to 3 days or frozen for future enjoyment.
• Experiment with different vegetables such as butternut squash or bell peppers to add variety to the stew.
• Serve the stew with a side of traditional Botswana spinach stew, known as "morogo," for a complete and authentic Botswana meal.

Serving advice

Serve the Botswana-style Lamb Stew in deep bowls, allowing the rich aroma to entice your senses. Accompany it with a generous portion of steamed rice or traditional Botswana cornmeal porridge. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Present the Botswana-style Lamb Stew in a rustic clay pot or a colorful ceramic bowl to showcase the vibrant colors of the vegetables. Sprinkle some chopped fresh cilantro on top for an added touch of green.