Senegalese Domoda (Peanut-Free)

Ingredients

• about 680 g Lamb or beef
• 1 cup Sunflower Seed Butter
• about 170 g Tomato paste
• 1 large Onion
• 2 medium Carrot
• 2 medium Potato
• 4 cups Vegetable broth
• 3 cloves Garlic
• 1 tbsp Ginger
• 2 tbsp Vegetable oil
• 1 Bay leaf
• 1 tsp Salt
• 1/2 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g of lamb or beef into 2.54 cm cubes. Sprinkle the cubes evenly with the 1 tsp of salt and the 1/2 tsp of black pepper.
2. 2Heat the 2 tbsp of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, approximately 205°C (200°C). Carefully add the seasoned meat to the hot oil and brown it on all sides until a nice crust forms, about 5-7 minutes. Remove the browned meat from the pot and set it aside on a plate.
3. 3Add the chopped 1 large onion and the 2 medium carrots to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 5-8 minutes.
4. 4Add the 3 cloves of minced garlic and the 1 tbsp of grated ginger to the pot. Stir constantly for 1 minute until fragrant, being careful not to burn the garlic.
5. 5Stir in the about 170 g of tomato paste and the 1 cup of sunflower seed butter. Cook for 3 minutes, stirring to combine them with the vegetables.
6. 6Return the browned meat to the pot. Pour in the 4 cups of vegetable broth and add the 1 bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 1 to 1.5 hours, or until the meat is very tender when pierced with a fork.
7. 7Add the 2 medium potatoes, cut into 2.54 cm cubes, to the pot during the last 30 minutes of the simmering time. Continue to simmer, covered, until the potatoes are fork-tender.
8. 8Remove and discard the bay leaf from the pot. Serve the Senegalese Domoda hot.

Substitutions

Related Guides