Slow-Cooked African Stewed Lamb with Tomato and Peanut

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Tender lamb slow-cooked in a rich tomato and peanut sauce, infused with regional African spices for deep savory warmth. This Ethiopian-inspired lamb recipe, ready in about 170 minutes, pairs lamb shoulder, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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

• 2 lbs, cut into 1.5-inch cubes lamb shoulder
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp vegetable oil
• 1 large, diced onion
• 4, minced garlic cloves
• 1 tbsp, minced ginger
• 2 tbsp tomato paste
• 14 oz canned diced tomatoes
• 1/3 cup smooth peanut butter
• 1 cup chicken broth
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/4 tsp cayenne pepper
• 1/4 cup chopped, for garnish fresh cilantro

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Instructions

1. Step 1: Season 2 lbs lamb shoulder cubes with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp vegetable oil in a large heavy-bottom pot over medium-high heat.
2. Step 2: Brown the lamb in batches for 4-5 minutes per side until deeply caramelized. Remove and set aside.
3. Step 3: Reduce heat to medium, add 1 large diced onion, 4 minced garlic cloves, and 1 tbsp minced ginger. Sauté for 5 minutes until softened and fragrant.
4. Step 4: Stir in 2 tbsp tomato paste, cooking for 2 minutes until the paste darkens slightly.
5. Step 5: Add 14 oz canned diced tomatoes, 1 cup chicken broth, 1/3 cup smooth peanut butter, 1 tsp smoked paprika, 1 tsp cumin, and 1/4 tsp cayenne pepper. Stir to combine.
6. Step 6: Return lamb to the pot, bring to a gentle simmer, cover, and cook on low heat for 2 to 2.5 hours until lamb is tender and sauce thickens.
7. Step 7: Taste and adjust seasoning if needed. Garnish with 1/4 cup chopped fresh cilantro before serving.