Jinbole with Spiced Lamb and Peanut Sauce

Ingredients

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• 1/2 cup (120g) smooth peanut butter 1/2 cup (120g) smooth peanut butter
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon honey or brown sugar 1 tablespoon honey or brown sugar
• 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: 32g (Saturated Fat: 8g)
• Carbohydrates: 8g (Sugars: 4g)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the lamb, cumin, coriander, turmeric, paprika, cayenne pepper (if using), salt, and pepper. Mix well to coat the lamb evenly with the spices.
2. 2.
   Heat the vegetable oil in a large skillet or pot over medium-high heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant.
3. 3.
   Add the marinated lamb to the skillet and cook until browned on all sides, about 5-7 minutes.
4. 4.
   In a separate bowl, whisk together the chicken or vegetable broth, peanut butter, tomato paste, and honey (or brown sugar) until well combined.
5. 5.
   Pour the peanut sauce mixture over the lamb in the skillet. Stir well to combine.
6. 6.
   Reduce the heat to low, cover the skillet, and simmer for 45-60 minutes, or until the lamb is tender and the flavors have melded together.
7. 7.
   Adjust the seasoning with salt and pepper, if needed.
8. 8.
   Serve the Jinbole hot, garnished with fresh cilantro. Accompany with rice or flatbread.

Treat your ingredients with care...

• Lamb — For the most tender results, choose boneless lamb cuts such as leg or shoulder. Trim any excess fat before marinating.
• Peanut butter — Opt for smooth peanut butter to achieve a creamy consistency in the sauce.
• Tomato paste — If you don't have tomato paste, you can substitute it with an equal amount of tomato sauce, but the flavor may be slightly different.
• Cayenne pepper — Adjust the amount of cayenne pepper according to your spice preference.

Tips & Tricks

• For an extra depth of flavor, marinate the lamb overnight in the spice mixture.
• If the peanut sauce is too thick, gradually add more broth until desired consistency is reached.
• Garnish with chopped peanuts for added crunch and visual appeal.
• Adjust the level of spiciness by increasing or decreasing the amount of cayenne pepper.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Jinbole with a generous portion of rice or flatbread to soak up the flavorful peanut sauce. Add a side of steamed vegetables or a fresh salad for a complete and balanced meal.

Presentation advice

Present the Jinbole in a shallow serving dish, allowing the vibrant colors of the spiced lamb and the creamy peanut sauce to shine through. Garnish with fresh cilantro leaves for a pop of green.