Mreifisa 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 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
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger 1/2 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper (optional, for heat) 1/2 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper, to taste Salt and pepper, to taste
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) chicken or vegetable broth 1 cup (240ml) chicken or vegetable broth
• 1 cup (180g) roasted peanuts 1 cup (180g) roasted peanuts
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons fresh cilantro, chopped (for garnish) 2 tablespoons fresh cilantro, chopped (for garnish)
• Steamed couscous, to serve Steamed couscous, to serve

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 32g (Saturated Fat: 12g)
• Carbohydrates: 10g (Sugar: 3g)
• Protein: 34g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the lamb, vegetable oil, chopped onion, minced garlic, ground cumin, ground coriander, paprika, ground cinnamon, ground ginger, cayenne pepper (if using), salt, and pepper. Mix well to ensure the lamb is evenly coated with the spices. Allow the lamb to marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
2. 2.
   Heat a large pot or Dutch oven over medium heat. Add the marinated lamb and cook until browned on all sides, about 5-7 minutes.
3. 3.
   In a blender or food processor, combine the roasted peanuts, tomato paste, coconut milk, and chicken or vegetable broth. Blend until smooth and creamy.
4. 4.
   Pour the peanut sauce over the browned lamb in the pot. Stir well to combine. Reduce the heat to low, cover the pot, and simmer for 1-2 hours, or until the lamb is tender and the flavors have melded together.
5. 5.
   Serve the spiced lamb over steamed couscous, garnished with fresh cilantro. Enjoy!

Treat your ingredients with care...

• Lamb — For the most tender and flavorful results, choose boneless lamb shoulder or leg. Trim any excess fat before marinating.
• Coconut milk — Use full-fat coconut milk for a rich and creamy peanut sauce.
• Roasted peanuts — If you can't find roasted peanuts, you can roast raw peanuts in a preheated oven at 180°C (350°F) for 10-15 minutes until golden brown.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the spiced lamb marinade.
• If you prefer a smoother peanut sauce, strain it through a fine-mesh sieve before pouring it over the lamb.
• Serve Mreifisa with a side of fresh lemon wedges for a tangy burst of flavor.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Feel free to customize the spice blend to suit your taste preferences by adjusting the amount of cumin, coriander, and paprika.

Serving advice

Serve Mreifisa hot, with the spiced lamb arranged on a bed of steamed couscous. Drizzle the peanut sauce generously over the lamb, allowing it to seep into the couscous. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

To elevate the presentation of Mreifisa, arrange the spiced lamb in the center of a large serving platter, surrounded by a ring of steamed couscous. Pour the peanut sauce over the lamb, allowing it to cascade down the sides. Sprinkle fresh cilantro over the dish for a vibrant finishing touch.