Ugandan Lamb Stew (ekyenjawulo)

Ugandan Lamb Stew, also known as Ekyenjawulo, is a flavorful and hearty dish that is a staple in Ugandan cuisine. This stew is made with tender pieces of lamb, simmered in a rich and aromatic sauce, and served with a side of steamed rice or Ugali.

Gluten Free Main Course Ugandan Lamb Stew African Cuisine
Ugandan Lamb Stew (ekyenjawulo)

Ingredients

  • 1 kg lamb, cut into cubes
  • 2 onions, finely chopped
  • 3 tomatoes, diced
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 green chilies, chopped
  • 2 tbsp vegetable oil
  • 1 tsp curry powder
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 2 cups beef or vegetable broth
  • Salt and pepper to taste

Instructions

  1. Heat the vegetable oil in a large pot over medium heat. Add the onions, garlic, ginger, and green chilies. Sauté until the onions are soft and translucent.
  2. Add the lamb cubes to the pot and brown them on all sides.
  3. Stir in the curry powder, paprika, cumin, and coriander, and cook for 2 minutes to toast the spices.
  4. Add the diced tomatoes and broth to the pot. Season with salt and pepper, then bring the stew to a boil.
  5. Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the lamb is tender.
  6. Adjust the seasoning if needed, then serve the Ugandan Lamb Stew hot with steamed rice or Ugali.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
15g
Fat
20g

Supplies

Large pot Wooden spoon Cutting board Knife

Tools

Cooking thermometer

Serving suggestions

Ugandan Lamb Stew is traditionally served with steamed rice or Ugali, and a side of fresh salad or steamed vegetables.

Tips & tricks

For extra flavor, you can marinate the lamb cubes in a mixture of yogurt, garlic, and ginger for a few hours before cooking.

Cost

$20