Zambian Lamb Stew

Ingredients

While the original Spanish Caldereta de cordero is typically made with Mediterranean flavors such as paprika, saffron, and wine, the Zambian adaptation of this dish incorporates local spices and ingredients to create a unique flavor profile. The Zambian Lamb Stew highlights the use of indigenous spices and vegetables, giving it a distinct taste that reflects the culinary traditions of Zambia. We alse have the original recipe for Caldereta de cordero, so you can check it out.

• 500g (1.1 lb) lamb, cut into chunks 500g (1.1 lb) lamb, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions, garlic, and ginger, and sauté until the onions are translucent.
2. 2.
   Add the lamb to the pot and cook until browned on all sides.
3. 3.
   Stir in the diced tomatoes, potatoes, carrots, and bell pepper. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Add the beef or vegetable broth, ground coriander, ground cumin, ground cinnamon, ground black pepper, and salt. Stir well to combine.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
6. 6.
   Taste and adjust the seasoning if needed.
7. 7.
   Serve the Zambian Lamb Stew hot, garnished with fresh cilantro. It pairs well with steamed rice or traditional Zambian nshima.

Treat your ingredients with care...

• Lamb — For a more tender result, choose lamb cuts that are suitable for slow cooking, such as shoulder or leg.
• Ground coriander — Toasting the coriander seeds before grinding them will enhance their flavor.
• Fresh cilantro — Add the cilantro just before serving to preserve its vibrant taste and aroma.

Tips & Tricks

• For a spicier version, add a chopped chili pepper or a pinch of cayenne pepper.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 10 minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Zambian Lamb Stew hot with a side of steamed rice or nshima, a traditional Zambian staple made from maize meal. The stew can also be enjoyed with crusty bread or chapati.

Presentation advice

Garnish the Zambian Lamb Stew with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a deep bowl or on a plate, allowing the vibrant colors of the vegetables to shine through the rich tomato-based sauce.