Kenyan Lamb Stew
A hearty and flavorful stew originating from Kenya, made with tender lamb and a rich blend of spices.
Ingredients
- ●1 pound boneless lamb shoulder lamb
- ●2 tablespoons soy sauce umami
- ●1 tablespoon honey gooey
- ●1 tablespoon Kenyan spice blend kenyan
- ●1 cup lamb or beef broth stew
Instructions
- 1
1. In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat.
- 2
2. Add the lamb and cook until browned, about 2-3 minutes per side.
- 3
3. Remove the lamb from the pot and set it aside.
- 4
4. Add the soy sauce, honey, and Kenyan spice blend to the pot, scraping up any browned bits from the bottom.
- 5
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes.
- 6
6. Add the broth to the pot and return the lamb to the pot.
- 7
7. Cover the pot and transfer it to the oven.
- 8
8. Braise the lamb for 2-3 hours, or until it's tender and falls apart easily.
- 9
9. Remove the pot from the oven and let it cool slightly.
- 10
10. Serve the lamb stew hot, garnished with fresh cilantro or parsley if desired.