Spiced Senegalese Lamb with Peanuts and Tomato Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Slow-cooked lamb simmered in a spicy tomato and peanut sauce, delivering rich, hearty West African flavors. This african-inspired lamb ready in about 140 minutes blends lamb shoulder, cut into 1-inch cubes, peanut butter (smooth), canned crushed tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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 lamb shoulder, cut into 1-inch cubes
• 1/4 cup peanut butter (smooth)
• 14 oz canned crushed tomatoes
• 2 medium, finely chopped onion
• 5, minced garlic cloves
• 2 tbsp, grated ginger root
• 3 tbsp vegetable oil
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp smoked paprika
• 1 tsp dried chili flakes
• 1 1/2 cups beef broth
• 2 tsp salt
• 1 tsp black pepper
• 1/4 cup, chopped fresh cilantro

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs lamb shoulder cubes and brown on all sides for 6-8 minutes, then remove and set aside.
2. Step 2: In the same pot, add 2 finely chopped medium onions and sauté for 5 minutes until softened and golden.
3. Step 3: Stir in 5 minced garlic cloves and 2 tbsp grated ginger, cooking for 2 minutes until fragrant.
4. Step 4: Add 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp smoked paprika, and 1 tsp dried chili flakes; cook, stirring, for 1 minute to toast the spices.
5. Step 5: Pour in 14 oz canned crushed tomatoes and 1 1/2 cups beef broth, scraping the bottom of the pot to loosen browned bits.
6. Step 6: Stir in 1/4 cup smooth peanut butter, mixing until fully incorporated into the sauce.
7. Step 7: Return the browned lamb to the pot, season with 2 tsp salt and 1 tsp black pepper. Bring to a simmer, cover, reduce heat to low, and cook gently for 1 1/2 to 2 hours until lamb is tender and sauce thickens.
8. Step 8: Adjust seasoning if needed and sprinkle 1/4 cup chopped fresh cilantro before serving with steamed rice or couscous.