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.

Benechin (tangy Tamarind Lamb)

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

  1. 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.
  2. Add the lamb chunks to the pot and brown on all sides.
  3. Stir in the tamarind pulp, tomatoes, and water. Season with salt and pepper.
  4. 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.
  5. 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