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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. The vegetables you intend to use should be peeled and cut into chunks or rounds, and be ready. I have not included this in the prep. time! | 2. Heat a large pot, and add a generous film of oil. Heat the oil well. | 3. In the meantime, put the flour in a small bowl and dip each piece of meat in the flour. Don't worry if some have barely anything on them -- just see that the largest pieces are lightly coated. | 4. Add to the hot oil. Do it in two batches. When one batch has sizzled on both sides, push them to the side of the pot with a long-handled fork, and then add the rest of the meat. It is NOT vital that they all brown. | 5. Add the seasoning salt to the meat, and stir. Heat should be quite high at this stage. | 6. Now add all the vegetables, and stir the lot. | 7. Cut open the tin of tomatoes, and add, as well as the 1/2 teaspoon sugar, Worcestershire sauce, garlic and hot pepper or sauce. Stir through with a wooden spoon or long-handled fork. | 8. The heat is still high at this stage. Add the red wine. (You could sub with beef broth, but red wine is really preferable). | 9. As soon as the stew is bubbling, turn heat to lowest setting and put on lid. Let stew simmer for at least 45 minutes to 1 hour. | 10. Then taste the sauce: it is almost sure to need more salt or seasoning. You could add fresh herbs, or a tasty seasoning, as you like. | 11. If the veggies have rendered a lot of liquid, take off the lid and cook until sauce has reduced. | 12. If the opposite, and the sauce is not all that much, keep the lid on. | 13. Stew until the meat is tender -- all-together about 1 1/4 - 2 hours -- all depending on the meat you use. | 14. In the meantime, prepare either potatoes, rice or polenta to your taste. | 15. And do make a green salad. And open a bottle of red wine while you have a slug of the open bottle you used in the stew -- . | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	1 1/4 - 1 1/2	1/2		0.0	0.0	0.0	0.0
vegetable bell pepper	2	lb	mixed used chopped carrots	806.9352	0.0	179.5204	4.5333
flour	5	tablespoons		180.7125	39.5642	2.9378	0.7011
oil				-	-	-	-
seasoning salt	3	teaspoons		806.9352	0.0	179.5204	4.5333
tomato	14	ounces		71.4407	15.4391	3.4927	0.7938
sugar	1/2	teaspoon		9.177	2.2954	0.0	0.0
worcestershire sauce	1	tablespoon		13.26	3.3082	0.0	0.0
garlic clove	4		chopped crushed	806.9352	0.0	179.5204	4.5333
tabasco sauce	1	teaspoon	seeds chopped	806.9352	0.0	179.5204	4.5333
red wine	1/2	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.