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Lamb in Red Stew

Guest recipe by Taalib Adanse

Taalib Adanse Lamb in Red Stew Recipe Tropical Sun All Purpose Seasoning

Serves: 8 | Prep time: 15 minutes | Cook time: 1 hour | Difficulty: Medium

This delicious West African stew is a popular and traditional dish prepared in most homes across various countries like Nigerian, Ghana and Cameroon - all varying slightly in the way they use the spices and ingredients. The slow cooking of this stew creates a warming depth of flavor and will have you going back for seconds! This dish is best served with rice, waakye or any other staple normally found on a West African dinner table.


Spice mix:
1 large onion white, diced
1 tablespoon grains of paradise      
4 strands grains of selim          
1 teaspoon Tropical Sun Garlic Powder 
1 teaspoon ginger powder
¼ teaspoon Tropical Sun Ground Pimento       
1 Scotch bonnet
Lamb stew:
1kg lamb, cubed 
200ml water 
150ml Tropical Sun Rapeseed Oil 
3 strands grains of selim
2 onions, sliced
1 Scotch bonnet
80g tomato puree
2 tablespoons water
500g chopped tomato, blended 
4 sprigs rosemary, whole
2 tablespoon Tropical Sun All Purpose Seasoning
2 tablespoon Tropical Sun Paprika
¼ teaspoon Tropical Sun Cayenne Pepper


  1. Blend the ingredients for the spice mix, reserve 3 tablespoons and use the rest to season the lamb. Marinate overnight or at least 1 hour. Steam the meat with 200ml water for approx 45 mins. Drain, reserve the cooking liquor and roast the lamb in the oven for 25 mins at 180°C/ 356°F/ Gas Mark 4.   
  2. While the lamb is being steamed, warm the oil in a saucepan on a medium heat for about 3-4 mins with the grains of selim then fry the onion for 3 mins before adding the scotch bonnet and the remaining spice mix. Cook this for approx 5 mins until the onions are tender but without colour. 
  3. Mix the tomato puree with two tablespoons of water before adding to the saucepan. Cook this for 10 mins. Add the dry spices and cook for 3 mins. Add the blended tomatoes and cook for approx 30 mins until the tomatoes are sweet and not acidic.
  4. Add the lamb to the saucepan and half of the cooking juices and allow to cook for 30 mins until the lamb is tender. Add the rosemary while the lamb is simmering.
  5. Remove from the heat when the lamb is tender and let rest for 10 mins before eating. Enjoy! 




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