Ademè Lamb Stew - Traditional Togo Recipe

Ingredients

• 1 kg Lamb shoulder (cut into 1.5-inch cubes)
• 2 large Onions (1 chopped, 1 sliced)
• 6 cloves Garlic cloves (minced)
• 1 tablespoon Ginger (freshly grated)
• 4 medium Tomatoes (chopped)
• 2 tablespoons Tomato paste
• 200 g Ademè (jute leaves) (fresh or frozen, chopped)
• 1 large Red bell pepper (chopped)
• 1 small Scotch bonnet pepper (finely chopped (optional, adjust to taste))
• 3 tablespoons Vegetable oil
• 3 cups Chicken or vegetable broth
• 1 tablespoon Curry powder
• 1 teaspoon Thyme (dried)
• undefined to taste Salt
• undefined to taste Black pepper
• 1 optional Bouillon cube