for 4 person

Lamb

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

Fufu

75 g	potato starch
6 dl	water
100 g	durum wheat semolina
½ bunch	coriander, leaves torn off

How it's done

Lamb

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.

Fufu

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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