The constant thought of what’s for dinner always plagues me because I have children who eat different types of foods but I still wonder if they will eat something new. So there I was staring at the meat from the butcher shop and decided on lamb, but what to do with the lamb? It’s summer so of course there is always the grill but I did not want grilled food and then it hit me, an adaptation on this Sudanese dish I did not like when I was a child but grew to love as an adult.
4 lamb steaks cut into pieces (or substitute 1 – 1.5 lbs of lamb cubes)
¼ yellow onion
1 tbls olive oil
1 tbls cinnamon for rub, ¼ tsp cinnamon for onions
½ tsp cardamom
½ tsp turmeric
1 cup stewed tomatoes or 1 can of unseasoned stewed tomatoes
1-2 tbls peanut butter
Soak lamb in lemon juice over night (rinse lightly before cooking)
Season lamb with rub made of (cinnamon, cardamom, turmeric, ginger, cumin, paprika and coriander)
Caramelize onion in olive oil and add ¼ tsp of cinnamon while caramelizing
Add lamb and cook, turning while cooking
Add stewed tomatoes and cook for 2 minutes
Stir in peanut butter (preferably one tbls as this will level the acidity and thicken the sauce)
Salt & pepper to taste and cover until it cooks down
Can be served over rice, grits or by itself. As an alternative I seasoned a few lamb chops in the same rub and threw them on the grill for good measure.
I also accompanied the meal with a chilled peach soup and a garlicky bok choy.