African fufu with lamb

African fufu with lamb

Total: 1 hr 50 min. | Active: 20 min.
Nutritional value / person: 513 kcal
, Fat: 20 g
, Carbohydrate: 46 g
, Protein: 36 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


2 tbsp peanut oil
600 g stewing lamb, cut into approx. 2 cm pieces
¾ tsp salt
3 onions, cut into thin slices
2 garlic cloves, squeezed
2 tbsp tomato puree
2 tbsp harissa
2 tsp paprika
2 tsp ground coriander seeds
2 tsp ground cumin
1 cinnamon stick, cut in half
1 tin chopped tomatoes (approx. 800 g)
3 dl meat bouillon


75 g potato starch
6 dl water
100 g durum wheat semolina
½ bunch coriander, leaves torn off
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For a casserole dish with a lid

How it's done

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Heat the oil in a cooking pot. Brown the meat in batches for approx. 4 mins. per batch, remove from the pan, season with salt. Reduce the heat, sauté the onions and garlic for approx. 5 mins. Add the tomato puree and harissa, cook briefly, season. Add the tomatoes and stock, bring to the boil, reduce the heat, return the meat to the pan. Cover and cook on a low heat for approx. 1½ hrs.


Mix the potato starch with 100 ml water, set aside. Bring the rest of the water (500 ml) to the boil in a wide pan. Stir in the semolina using a whisk and continue stirring. Add the potato starch, stir in using a wooden spoon, stir for approx. 5 mins. until you have a smooth puree. Serve the fufu with the lamb stew, sprinkle with coriander.

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