Peanut and Spiced Lamb Maafe Stew

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

A rich Senegalese-inspired stew combining tender lamb simmered in a fragrant tomato and peanut sauce with warm spices. This African-inspired beef recipe, ready in about 85 minutes, pairs lamb shoulder, cut into 1-inch cubes, peanut butter (smooth), canned crushed tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb lamb shoulder, cut into 1-inch cubes
• 1/2 cup peanut butter (smooth)
• 14 oz canned crushed tomatoes
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger root, minced
• 2 tbsp vegetable oil
• 2 cups water
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh cilantro, chopped

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 1 lb lamb shoulder cubes and brown on all sides for 6-8 minutes until a crust forms. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 medium diced yellow onion, 3 minced garlic cloves, and 1 tbsp minced ginger root. Sauté over medium heat for 4-5 minutes until the onions are translucent and fragrant.
3. Step 3: Stir in 14 oz canned crushed tomatoes, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper. Cook for 3 minutes until spices bloom and sauce thickens slightly.
4. Step 4: Return the browned lamb to the pot and add 1/2 cup smooth peanut butter and 2 cups water. Stir well to combine and bring to a simmer.
5. Step 5: Cover the pot and reduce the heat to low. Let simmer gently for 1 hour, stirring occasionally until lamb is tender and sauce is thickened.
6. Step 6: Just before serving, stir in 2 tbsp chopped fresh cilantro for brightness.