Domodo – lamb and peanut butter stew – by David Jobe
11 September 2006
INGREDIENTS
(serves six)
1½lb lamb diced
1 onion diced
4oz tomato purée
1 pint water
8oz smooth peanut butter
1½lb pumpkin, sliced
1 egg beaten
Breadcrumbs to coat
4oz black beans
⅛ pint double cream
1 egg yolk
1lb long-grain rice
1oz nutmeg
2lb fresh spinach
METHOD
Fry lamb add the onion tomato purée and water and bring to boil. Simmer until meat is almost cooked add peanut butter and let sauce thicken. Boil pumpkin dip in egg and breadcrumbs and deep-fry. Purée black beans with egg yolk and shallow-fry. Serve with pilau rice and nutmeg-flavoured spinach.
David Jobe
