Ndambe (Senegalese Lamb and Black-Eyed Pea Stew)
Recipe GLPR8d506143ebb8b0
A richly flavored Senegalese stew combining tender braised lamb with creamy black-eyed peas, aromatics, and warm spices. Red palm oil, smoked paprika, and fresh herbs create a complex, savory base, while red potatoes add heartiness. Traditionally served with crusty bread to soak up the flavorful broth. This nourishing one-pot meal is naturally dairy-free and packed with fiber and protein.
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Ingredients
1 Tbsp. African red palm oil
10 oz. Boneless leg of lamb, cut into ½-inch cubes
2 medium Medium yellow onion, finely chopped
1 medium Medium red bell pepper, stemmed, seeded, and finely chopped
2 medium Medium scallion, finely chopped
½ cup Fresh parsley leaves, finely chopped
½ tsp. Freshly ground black pepper
1 tsp. Kosher salt, plus more to taste
1 Tbsp. Tomato paste
2 clove Garlic clove, finely chopped
2 tsp. Smoked paprika
1 Tbsp. Distilled white vinegar
3¾ cup Canned black-eyed peas, drained and rinsed well
2 Bay leaf
2½ cup Beef, chicken, or vegetable stock
1 medium Medium red potato, peeled and coarsely chopped
1 Baguette, cut crosswise into quarters
Directions
Heat the red palm oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Once shimmering, add the lamb cubes in a single layer and let them sear undisturbed for 3–4 minutes until the bottoms develop a light brown crust. Stir and continue searing until the meat is browned on all sides, about 5 minutes total. Transfer the lamb to a plate and set aside.
In the same pot, add the chopped onions, red bell pepper, and scallions. Sauté over medium heat, stirring occasionally, for 5–6 minutes until the vegetables soften and become fragrant. Add the chopped garlic and cook for 1 minute more.
Stir in the tomato paste and cook for 1–2 minutes, stirring constantly, to allow the tomato paste to deepen slightly. Add the smoked paprika and black pepper, stirring well to evenly distribute the spices.
Add the white vinegar and scrape the bottom of the pot with a wooden spoon to release any browned bits. Pour in the beef, chicken, or vegetable stock, then return the lamb to the pot along with its accumulated juices.
Add the bay leaves and salt. Bring the mixture to a simmer over medium heat, then reduce heat to low and cover. Let the stew simmer gently for 40–50 minutes until the lamb is tender and nearly cooked through.
Stir in the chopped red potato and the drained and rinsed black-eyed peas. Continue simmering uncovered for 20–25 minutes until the potatoes are fork-tender and the flavors have melded. The lamb should reach an internal temperature of 165°F.
Taste the stew and adjust the seasoning with additional salt if needed. Remove from heat and fold in the fresh chopped parsley just before serving.
Ladle the hot stew into bowls and serve with warm baguette pieces on the side, perfect for soaking up the rich, savory broth.
