Ndambe (Senegalese Lamb and Black-Eyed Pea Stew) Recipe
This warming, rib-sticking braise satisfies from dusk to dawn in the West African country, where it's become a popular street food breakfast.
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Ingredients
- 1 Tbsp. African red palm oil
- 10 oz. boneless leg of lamb, cut into ½-in. cubes
- 2 medium yellow onions, finely chopped
- 1 medium red bell pepper, stemmed, seeded, and finely chopped
- 2 medium scallions, finely chopped
- ½ cup parsley leaves, finely chopped
- ½ tsp. freshly ground black pepper
- 1 tsp. kosher salt, plus more
- 1 Tbsp. tomato paste
- 2 garlic cloves, finely chopped
- 2 tsp. smoked paprika
- 1 Tbsp. distilled white vinegar
- 3¾ cup drained, canned black-eyed peas, rinsed well
- 2 bay leaves
- 2½ cups beef, chicken, or vegetable stock
- 1 medium red potato, peeled and coarsely chopped
- 1 baguette, cut crosswise into quarters
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