Nigerian Spiced Lamb & Ìgbín Pepper Stew with Dried Plums and Groundnuts

How to Make It

1. 1

   Marinate the Lamb

   Pat the lamb chunks dry with a clean cloth. In a bowl, combine the grated ginger, minced garlic, ground coriander, turmeric, black pepper, and a tiny pinch of salt. Rub this spice paste all over the lamb pieces. Cover and marinate in the refrigerator for at least 30 minutes, or overnight for deeper flavour.

   Tip: Marinating overnight significantly improves tenderness and allows the anti-inflammatory compounds in ginger and turmeric to penetrate the meat.
2. 2

   Prepare the Pepper Base

   Blend the tatashe, scotch bonnet, roma tomatoes, and half of the onion into a smooth purée. Set aside. Slice the remaining half onion into thin rings. Dry-roast the groundnuts in a dry pan over medium heat until golden and fragrant, then set aside.

   Tip: For a richer colour and less raw pepper taste, cook the blended pepper base separately for 10 minutes before adding to the stew.
3. 3

   Sear the Lamb

   Heat groundnut oil in a heavy-bottomed pot or Dutch oven over high heat. Once the oil is hot and shimmering, add the marinated lamb in a single layer without overcrowding. Sear for 3–4 minutes per side until a deep brown crust forms. Work in batches if necessary. Remove seared lamb and set aside.

   Tip: Do not skip searing — the Maillard reaction creates complex flavour compounds and seals in juices, which is especially important when using lean, trimmed lamb.
4. 4

   Build the Stew Base

   In the same pot, reduce heat to medium and add the palm oil. Add the sliced onions and sauté until translucent and beginning to caramelise, about 5 minutes. Add the cinnamon stick, whole cloves, and ground ehuru. Stir for 1 minute until fragrant. Pour in the blended pepper base and cook, stirring frequently, for 10–12 minutes until the oil rises to the surface and the raw pepper smell dissipates.

   Tip: Cooking down the pepper blend properly is a foundational Nigerian cooking technique — do not rush this step. Under-cooked pepper base will make the stew taste sour.
5. 5

   Slow Cook the Lamb

   Return the seared lamb to the pot. Add the low-sodium stock, dawadawa (or soy sauce), and the pitted dried plums. Stir everything together gently. Bring to a boil, then reduce heat to low, cover, and simmer for 45–55 minutes until the lamb is tender enough to pull apart with a fork. Stir every 15 minutes and add a splash of water if the stew thickens too quickly.

   Tip: Low and slow cooking is key for lamb. The collagen in the bone-in pieces breaks down to create a naturally thick, gelatinous, heart-nourishing broth.
6. 6

   Finish and Garnish

   In the last 5 minutes of cooking, stir in the uziza leaves and roasted groundnuts. Taste and adjust seasoning with minimal salt. Remove the cinnamon stick and whole cloves before serving. Ladle into bowls and garnish generously with fresh scent leaf or parsley.

   Tip: Uziza leaves add a distinctive peppery, slightly bitter finish that aids digestion and reduces bloating — stir them in at the end to preserve their nutrients and bright flavour.
7. 7

   Serve

   Serve hot with a portion of brown ofada rice, boiled unripe plantain, or whole wheat swallow such as whole wheat amala for a complete, balanced meal. For diabetic or weight-management goals, pair with steamed vegetables or cauliflower swallow to reduce glycaemic load.

   Tip: This stew keeps well refrigerated for up to 4 days and freezes beautifully for up to 3 months, making it ideal for therapeutic meal prep.