Benechin (tangy Tamarind Lamb)
Benechin, also known as Tangy Tamarind Lamb, is a popular dish in Gambian cuisine. This flavorful and tangy lamb stew is a perfect balance of sweet, sour, and savory flavors.
Ingredients
- 2 lbs lamb, cut into chunks
- 1 cup tamarind pulp
- 2 onions, chopped
- 3 tomatoes, chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 tbsp vegetable oil
- 4 cups water
- Salt and pepper to taste
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the onions, garlic, and ginger. Sauté until the onions are soft and translucent.
- Add the lamb chunks to the pot and brown on all sides.
- Stir in the tamarind pulp, tomatoes, and water. Season with salt and pepper.
- Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the lamb is tender.
- Adjust the seasoning if needed and serve the Benechin hot with rice or couscous.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 20g
Supplies
Large pot Wooden spoon Knife Cutting board
Tools
Cooking thermometer
Serving suggestions
Benechin is best served with a side of fluffy white rice and a fresh green salad.
Tips & tricks
For a richer flavor, marinate the lamb in tamarind pulp and spices for a few hours before cooking.
Cost
$20