Togolese Spiced Lamb Stew with Flatbread

Ingredients

In this Togolese adaptation, we incorporate traditional Togolese spices and flavors to create a unique twist on the original Kashmiri dish. The spices used in the stew are tailored to Togolese cuisine, adding a distinct flavor profile. Additionally, we replace the traditional naan bread with homemade flatbread, which is a staple in Togolese cuisine. We alse have the original recipe for Naan qalia, so you can check it out.

• 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 garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 2 cups (470ml) beef or vegetable broth 2 cups (470ml) beef or vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• For the flatbread: For the flatbread:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• Vegetable oil, for cooking Vegetable oil, for cooking

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute.
3. 3.
   Add the lamb cubes to the pot and cook until browned on all sides.
4. 4.
   Stir in the diced tomatoes, tomato paste, ground coriander, ground cumin, ground turmeric, ground paprika, ground cinnamon, and chili powder. Cook for a few minutes to allow the spices to release their flavors.
5. 5.
   Pour in the beef or vegetable broth and season with salt to taste. Bring the stew to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
6. 6.
   While the stew is simmering, prepare the flatbread. In a mixing bowl, combine the all-purpose flour, baking powder, and salt. Gradually add the warm water and knead until a smooth dough forms. Divide the dough into small balls and roll them out into flat circles.
7. 7.
   Heat a skillet over medium heat and lightly brush it with vegetable oil. Cook the flatbread for about 2 minutes on each side, or until golden brown and cooked through.
8. 8.
   Serve the spiced lamb stew hot, garnished with fresh cilantro, alongside the warm flatbread.

Treat your ingredients with care...

• Lamb — For the most tender results, choose boneless lamb shoulder or leg. Trim any excess fat before cutting into cubes.
• Togolese spices — The combination of coriander, cumin, turmeric, paprika, cinnamon, and chili powder gives this dish its unique Togolese flavor. Adjust the amount of chili powder according to your preferred level of spiciness.

Tips & Tricks

• For an extra burst of flavor, marinate the lamb cubes in the spice mixture for a few hours or overnight before cooking.
• 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 few minutes of cooking.
• Serve the stew with a side of steamed rice or couscous for a heartier meal.
• Feel free to add vegetables like carrots, potatoes, or bell peppers to the stew for added texture and flavor.
• 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 Togolese Spiced Lamb Stew hot, garnished with fresh cilantro, alongside warm flatbread. The flatbread is perfect for scooping up the flavorful stew and adds a delightful texture to the meal.

Presentation advice

Present the Togolese Spiced Lamb Stew in a deep serving dish, allowing the vibrant colors of the stew to shine through. Garnish with a sprinkle of fresh cilantro for an added pop of green.