Oven-Braised Lamb Mafé

Method

1. Toast the peanuts in a dry pan on medium-low heat for 7 min, shaking constantly, until evenly golden and fragrant. Set aside a small handful (about 15%) and chop it coarsely for garnish. Let the rest cool a little, then blend with part of the stock for 2 to 3 minutes into a smooth peanut paste. Heat the oven to 160 °C.

   Add in this stepRaw skinless peanuts, unsalted 130 gChicken stock 150 ml

   medium-low heat

2. Pat the lamb dry and season with part of the salt and the pepper. Heat the oil in a 22 cm ovenproof cast-iron pot on medium-high heat and brown the lamb for 12 min, without moving it too often, until deeply browned. For 3 or 4 servings do it in two batches. Set aside on a plate.

   Add in this stepBone-in lamb shoulder or neck, in 5 cm pieces 500 gSalt ¾ tspBlack pepper ½ tspVegetable oil 2 tbsp

   medium-high heat

3. Pour off all but 1 tablespoon of fat, add the onion on medium heat and cook, scraping up the browned bits. When it is soft, add the garlic, ginger and tomato paste; altogether cook for 8 min, until the paste turns a deep brick red.

   Add in this stepOnion, chopped 200 gGarlic cloves, chopped 4Fresh ginger, grated 10 gTomato paste 2½ tbsp

   medium heat

4. Stir in the peanut paste, the rest of the stock, the bay leaf, the chilli pierced with a knife tip and the rest of the salt, then return the lamb. Bring to the boil on high heat, cover, and braise in the oven at 160 °C (oven) for 1 h 20 min. Stir once halfway and check the bottom.

   Add in this stepChicken stock 600 mlBay leaf 1Scotch bonnet chilli, whole 1Salt ½ tsp

   high heat→oven

5. Add the squash and carrot, push them under the sauce and return to the oven (oven) uncovered for 30 min. It is ready when the lamb slips off the bone and the vegetables are tender. If a lot of oil floats on top, spoon some off.

   Add in this stepButternut squash or pumpkin, in 4 cm chunks 300 gCarrot, in thick slices 150 g

   oven

6. Meanwhile, rinse the rice until the water runs clear. Bring the rice water to the boil in a 16 cm pot on high heat, add the rice, cover and cook on low heat for 12 min, then let it steam for 5 minutes.

   Add in this stepJasmine rice (broken, if you can find it) 160 gWater for the rice 260 ml

   high heat→low heat

7. Remove the chilli and bay leaf, squeeze in the lime juice and taste. Spoon the mafé over the rice and scatter with the chopped toasted peanuts and coriander.

   Add in this stepLime 1Fresh coriander (cilantro) 8 g