LAMB-SHOULDER MAFE WITH FONIO
The Senegalese-born chef Pierre Thiam makes this lamb mafe with meat from the shoulder, on or off the bone, which goes tender after a stretch of unattended, gentle simmering. Adapting the dish in New York, Thiam thickened it with jarred peanut butter, which lends the sauce its characteristic creaminess, and Vietnamese fish sauce, for salty depth. Though he leaves the Scotch bonnet whole, if you want a more intense taste of it, crush it apart with a wooden spoon, and you'll tap right into its bright, floral heat. You could serve the stew with rice, or a number of other grains, but Thiam serves his on a heap of warm fonio, a tiny, tender, ancient grain that can be found partly cooked and dehydrated in many West African grocery stores, as well as specialty food stores and health food markets.
Provided by Tejal Rao
Categories dinner, grains and rice, main course
Time 3h
Yield 6 servings
Number Of Ingredients 25
Steps:
- Heat the oil in a heavy-bottomed pot over medium-high heat. Season the lamb with 1 tablespoon of salt, and brown in batches until all the meat is browned. Set aside the meat, and pour off excess fat, leaving about 1 tablespoon in the pot.
- Add onion, using a wooden spoon to scrape up any browned bits from the bottom of the pan, and cook until it turns translucent. Reduce heat to low, then add garlic, and stir well. Cook for a minute or 2, until it is fragrant, then add tomato paste, and cook for 7 more minutes, until the paste is dark in color. If the mixture begins to brown too quickly, lower the heat, and add a splash of water to deglaze the pan. Return the meat to the pot, add stock to cover meat and bring to a simmer. Add bay leaves, thyme and remaining salt, and cover. Cook for 2 hours on low heat, or until the meat is very tender.
- Prepare the parsley topping: Combine the parsley, scallions, garlic, Scotch bonnet and lemon zest in a small bowl. Season with salt and pepper to taste, cover and refrigerate until it's time to serve.
- Start the fonio: Heat the oil in a saucepan over medium-high heat. Add the shallots, and cook until soft and translucent. Add the garlic and carrot, and cook for 3 minutes more, until the garlic is fragrant. Add 1/4 cup water along with the peas, and cook covered, on low heat, until the carrot is tender, about 8 minutes, then turn off the heat, and set aside until you're ready to eat.
- Finish the mafe: In a large bowl, gradually add a little hot liquid from the lamb to the peanut butter, mixing it with more and more liquid until it's thick, smooth and pourable. Return it all to the pot with the meat, and mix well. Add the okra, Scotch bonnet and fish sauce, and simmer gently, uncovered, for about 30 minutes or so, stirring frequently to avoid clumps of peanut butter at the bottom of the pot, until the sauce is thick enough to coat a spoon and a little bit of fat has pooled at the top.
- Cook the fonio: In a pot with a tightly fitted lid, bring 2 cups of salted water to a boil, add the fonio, stir, cover and turn off the heat. After 5 minutes, remove the lid and fluff with a fork. Fold fonio into the shallots and peas, season and taste. To serve, pile bowls with fonio, top with lamb and generously sprinkle over the parsley.
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Ahan Islam
[email protected]I've made this dish several times and it's always a hit. The lamb is always tender and juicy, and the sauce is rich and flavorful. I love serving it with fonio or rice.
Jumman Kolachi
[email protected]This dish was delicious! The lamb was cooked perfectly and the sauce was flavorful and complex. I highly recommend this recipe.
Makaylah Evans
[email protected]I'm not sure why this recipe has such high ratings. I found the lamb to be dry and the sauce to be bland. I won't be making this again.
Ayaan Khaan
[email protected]This was a great recipe! The lamb was fall-off-the-bone tender and the sauce was rich and flavorful. I will definitely be making this again.
Usama Abdulghaffar
[email protected]This dish was a bit too spicy for my taste, but I still enjoyed it. The lamb was very tender and the sauce was flavorful. I would make it again, but I would use less chili peppers.
Chubbs Williams
[email protected]This is one of my favorite recipes! The lamb is always so tender and the sauce is incredibly flavorful. I love serving it with fonio or rice.
GB Anik Gaming
[email protected]I made this for a dinner party and it was a huge success! Everyone raved about how delicious the lamb was and the sauce was to die for. Definitely a keeper recipe.
Great Mama
[email protected]This dish is a little time-consuming to make, but it's worth the effort. The lamb is incredibly tender and the sauce is packed with flavor. I highly recommend it.
Monir Vai
[email protected]Followed the recipe exactly and it was perfect! The lamb was fall-apart tender and the sauce was rich and flavorful. Served it with fonio and it was a hit with my family.
Amahle Mbanjwa
[email protected]This was my first time making lamb shoulder mafe and it turned out amazing! The meat was so tender and juicy, and the sauce was incredibly flavorful. I will definitely be making this again.
Leon Thomas
[email protected]I love the combination of flavors in this dish. The lamb is savory and tender, the sauce is sweet and tangy, and the fonio is nutty and chewy. It's a great meal for a special occasion.
Ayesha Hakim
[email protected]This lamb shoulder mafe with fonio was an absolute delight! The lamb was fall-off-the-bone tender and the sauce was rich and flavorful. The fonio was a great addition, adding a nutty flavor and texture to the dish.