Daraba with Spiced Lamb and Peanut Sauce

Ingredients

• 500g (1.1 lb) lamb, cut into cubes 500g (1.1 lb) lamb, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (240ml) tomato puree 1 cup (240ml) tomato puree
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (160g) ground peanuts 1 cup (160g) ground peanuts
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon honey 1 tablespoon honey
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 28g (Saturated Fat: 6g)
• Carbohydrates: 12g (Sugars: 5g)
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the lamb cubes, minced garlic, ground cumin, ground coriander, paprika, salt, and black pepper. Mix well to ensure the lamb is evenly coated with the spices. Let it marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large skillet over medium-high heat. Add the chopped onion and sauté until it becomes translucent.
3. 3.
   Add the marinated lamb to the skillet and cook until browned on all sides, about 5-7 minutes.
4. 4.
   Reduce the heat to medium and add the tomato puree, water, ground peanuts, tomato paste, and honey to the skillet. Stir well to combine all the ingredients.
5. 5.
   Cover the skillet and let the Daraba simmer for 1-1.5 hours, or until the lamb is tender and the flavors have melded together.
6. 6.
   Serve the Daraba hot, garnished with fresh cilantro. It pairs perfectly with steamed rice or couscous.

Treat your ingredients with care...

• Ground Peanuts — If you can't find ground peanuts, you can easily make your own by pulsing roasted peanuts in a food processor until finely ground. Be careful not to over-process, as it may turn into peanut butter.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes to the spice mixture.
• If you prefer a smoother peanut sauce, you can strain it through a fine-mesh sieve before serving.
• Leftover Daraba can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Adjust the cooking time according to the tenderness of the lamb. If using a tougher cut of meat, you may need to simmer for a longer period to achieve the desired tenderness.
• Feel free to customize the spice blend to suit your taste preferences. Adding a touch of cinnamon or ginger can add an extra layer of warmth to the dish.

Serving advice

Serve the Daraba hot, accompanied by a generous portion of steamed rice or couscous. The fragrant aroma of the dish will entice your guests, and the creamy peanut sauce will beautifully coat the grains, creating a delightful combination of flavors and textures.

Presentation advice

To elevate the presentation of your Daraba, garnish each serving with a sprinkle of freshly chopped cilantro. The vibrant green color adds a pop of freshness to the dish and enhances its visual appeal. Serve it in a deep bowl or on a large platter to showcase the rich colors and textures of the Daraba.