Editorial sample recipeSenegaleseintermediateHalalDairy-Free

Senegalese Spiced Lamb Meatballs In Roasted Peanut Gravy

Name: Senegalese Spiced Lamb Meatballs In Roasted Peanut Gravy
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Senegalese
Ingredients: 1 lb Ground lamb; 4 stalks Scallions, finely chopped; 4 cloves Garlic, minced; 3 tbsp Tomato paste; 0.5 cup Smooth natural peanut butter, unsweetened; 2 medium Carrots, sliced into half-moons; 2 cups Halal beef broth, low-sodium; 2 tbsp Vegetable oil

Tender lamb meatballs seasoned with a pungent green nokoss herb paste, browned and simmered in a savory tomato and roasted peanut sauce with sliced carrots.

Prep: 20 min
Cook: 30 min
Total: 50 min

Technique to learn

Nokoss Infusion

Building a aromatic green herb and garlic paste to season ground meats prior to braising in nutty gravies.

Instructions

Step 1: Prepare the nokoss paste by combining minced scallions, half of the garlic, and a pinch of salt in a small bowl or mortar.
Step 2: In a mixing bowl, blend the ground lamb with half of the prepared nokoss paste until evenly combined, then shape into 12 equal-sized meatballs.

Step 3: Heat vegetable oil in a large deep skillet over medium-high heat. Brown the meatballs on all sides for 6 minutes, then transfer them to a plate.

Step 4: Add the remaining garlic and tomato paste to the pan residual drippings, stirring constantly for 2 minutes until the paste darkens slightly.

Step 5: Whisk the smooth peanut butter into the hot beef broth until liquefied, then pour into the skillet, stirring to scrape up any browned bits.

Step 6: Add the sliced carrots and return the browned meatballs to the skillet. Bring the liquid to a gentle simmer.

Step 7: Cover and cook over medium-low heat for 18 minutes until the carrots are tender and the meatballs reach an internal temperature of 160 degrees Fahrenheit.

Step 8: Uncover, stir the sauce gently, and serve hot over steamed white rice or broken jasmine rice.

Cooking tips

Using natural unsweetened peanut butter prevents the savory sauce from turning overly sweet.
Do not overwork the meatball mixture to maintain a tender texture after simmering.
Original home-cooking adaptation inspired by Senegalese; 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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