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Suya Curry
Suya Curry is a classic Fusion dish of a curry flavoured with Nigerian suya spices. The full recipe is presented here and I hope you enjoy this classic Nigerian Fusion version of: Suya Curry.
prep time
20 minutes
cook time
120 minutes
Total Time:
140 minutes
Serves:
4
Rating: 
Tags : CurryChilli RecipesSpice RecipesLamb RecipesFusion RecipesFusion Recipes
As someone who really loves suya, a staple of Nigerian street foot this fusion curry version of that dish was a real delight for me. So good, I just had to re-create it at home. I’m substituting lamb here for the more traditional/authentic goat, but you could use kid goat if you wish. I’ve substituted cashew nuts for the more typical peanuts as my wife loves them and they are a typical Nigerian ingredient. The uda pepper is also known as grains of selim, Selim pepper or Senegal pepper. Selim pepper comes from the custard apple family, Annonaceae, and is from the plant, Xylopia aethiopica, and is native to tropical Africa. In Senegal, where I first encountered this spice, you can buy the dried pods you also get a lovely raw smoked green (unripe) version which is sticky and sold as
Poivre du Sénégal. You can buy them on-line fairly readily. The whole pod, minus the outer bark (and seeds within) are used as a spicy. However, the seeds have a pronounced bitter note so often they are discarded and only the outer pods are used as a spice.
Ingredients:
1kg lamb shank meat removed and diced (this also works with kid goat)
2 red onions, sliced
4 garlic cloves, sliced
4cm knob fresh ginger, peeled and grated
2 habanero peppers
2 tbsp coconut oil
400g tin coconut milk
sea salt flakes and white pepper
1 handful parsley
Leaves from 2 sprigs basil (holy basil if you can find it)
For the suya spice mix:
3 uda pods, de-seeded and outer bark discarded
100g cashew nuts, toasted and coarsely ground
½ tsp chilli powder
½ tsp smoked paprika
1 tsp ground ginger
1 tsp garlic powder
1 tsp dried onion
Method:
Pre-heat your oven to 400c (180C fan/355F/gas mark 6).
Using a pestle and mortar, grind all the ingredients for the suya spice mix until you have a fine powder.
Place the lamb in a large bowl, scatter over the suya mix, season with salt and white pepper, and set aside to marinate.
Combine the onions, garlic, ginger and habanero peppers in a food processor and blitz to create a paste. Melt the coconut oil in a large casserole dish over medium heat and add the onion paste. Fry for 5 minutes before adding the marinated lamb. Cook for a few minutes until the meat has browned all over, then pour in the coconut milk and heat until it begins to bubble, stirring every so often.
Cover the dish with a lid and transfer to the preheated oven. Cook for 90 minutes before removing the lid and cooking for a further 30 minutes – this will allow the sauce to reduce and thicken. Taste for seasoning and adjust as you see fit.
Serve the curry scattered with parsley leaves.
Like many Nigerian stews this curry is best made the day before. To reheat it, place in the oven at 180C fan/gas mark 6 for about 15 minutes, then serve immediately. If you have a slow cooker, you could just put all the ingredients in at once and cook for 2 hours on a high setting.
