Senegalese Lamb

2:20 pm on 6 March 2015


  • 1 kg lean pieces of lamb
  • 1 cup of vegetable oil
  • 2 large onions, chopped
  • 3 cloves of garlic, crushed
  • 300ml peeled and chopped tomatoes
  • 250 grams of chopped carrots
  • 150 grams of cassava
  • 1 kg of okra
  • 4 red chillies, hot
  • 2 tbsp grated ginger
  • plantains/green bananas
  • parsley
  • salt and pepper


In a saucepan, brown the meat and the onions in the oil. Add the salt, pepper, and any other spices you enjoy. Cook until meat is half softened. Add the carrots and cassava and cook for 10 to 15 minutes. Now add the okra and simmer with the plantains. Garnish with parsley and serve with rice or fufu (cassava dough).

From New Zealand Society

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