Editorial sample recipeNigerianintermediateHalalGluten-FreeDairy-Free

Nigerian Ogbono Braised Lamb Skillet With Spinach

Name: Nigerian Ogbono Braised Lamb Skillet With Spinach
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Nigerian
Ingredients: 1.5 lb lamb shoulder, cut into 1-inch cubes; 3 tbsp ground ogbono seeds; 2 tbsp ground dried crayfish; 1 scotch bonnet chili, minced; 1 yellow onion, diced; 4 cup fresh spinach, roughly chopped; 2 tbsp red palm oil; 3 cup beef stock, halal certified; 1 tsp salt

Rich cubed lamb slow-simmered in an aromatic ogbono seed broth infused with ground crayfish and finished with fresh spinach.

Prep: 15 min
Cook: 45 min
Total: 60 min

Technique to learn

Ogbono Thickening

Ogbono seeds contain natural mucilage that creates a rich, slippery texture when slowly dissolved into hot stock while stirring.

Instructions

Step 1: Season lamb cubes with salt and heat palm oil in a large deep skillet over medium heat.
Step 2: Add lamb and diced onion, searing for 7 minutes until meat is nicely browned.

Step 3: Stir in minced scotch bonnet chili, ground crayfish, and halal beef stock, bringing liquid to a gentle boil.

Step 4: Sprinkle ground ogbono seeds gradually across the simmering broth while stirring continuously to prevent clumping.

Step 5: Reduce heat to low, cover, and braise for 30 minutes until lamb is tender and broth becomes glossy and viscous.

Step 6: Fold in chopped spinach and simmer uncovered for 2 to 3 minutes until spinach wilts into the thick gravy.

Cooking tips

Stir constantly while adding ground ogbono to ensure it dissolves smoothly without forming sticky lumps.
Do not overcook the spinach at the end to keep its bright green color and fresh taste.
Original home-cooking adaptation inspired by Nigerian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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