Riyenu 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 cloves of garlic, minced 2 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 1/2 cup (120g) ground peanuts 1/2 cup (120g) ground peanuts
• 2 tablespoons peanut butter 2 tablespoons peanut butter
• 1 cup (240ml) water 1 cup (240ml) water
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 7g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, grated ginger, ground cumin, ground coriander, chili powder, and salt to make the marinade.
2. 2.
   Add the lamb pieces to the marinade and mix well to coat the meat. Allow it to marinate for at least 30 minutes, or overnight in the refrigerator for enhanced flavor.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent.
4. 4.
   Add the marinated lamb to the skillet and cook until browned on all sides.
5. 5.
   Stir in the diced tomatoes and cook for an additional 5 minutes.
6. 6.
   In a separate bowl, combine the ground peanuts, peanut butter, and water to make the peanut sauce. Mix well until smooth.
7. 7.
   Pour the peanut sauce over the lamb in the skillet and stir to combine. Reduce the heat to low and simmer for 30 minutes, or until the lamb is tender and the flavors have melded together.
8. 8.
   Serve the Riyenu hot, garnished with fresh cilantro. Accompany it with couscous or rice to soak up the flavorful sauce.

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.
• Ground peanuts — If you can't find ground peanuts, you can grind roasted peanuts in a food processor until finely ground.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the marinade.
• If you prefer a smoother peanut sauce, you can strain it through a fine-mesh sieve before adding it to the lamb.
• Adjust the consistency of the peanut sauce by adding more water if desired.
• To make the dish more aromatic, toast the ground peanuts before using them in the sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Riyenu hot, accompanied by a generous portion of couscous or rice. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

To elevate the presentation, arrange the spiced lamb pieces on a bed of fluffy couscous and drizzle the peanut sauce over the top. Sprinkle some chopped peanuts and cilantro leaves for an added visual appeal.