Ragout de mouton à l'arachide et au Épinards (Mutton Stew with Peanuts and Spinach)
Ragout de mouton à l'arachide et au Épinards (Mutton Stew with Peanuts and Spinach) is a traditional Malian recipe for a classic stew of mutton ans sinach in a peanut base thickened with okra powder and flavoured with hot chillies, tomato and leek. The full recipe is presented here and I hope you enjoy this classic Malian version of: Mutton Stew with Peanuts and Spinach (Ragout de mouton à l'arachide et au Épinards).
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This dish is one of the common staples of Malian cuisine.
Ingredients:
600g mutton (or substitute beef), cubed
200g peanut butter
500g spinach
2 spring onions, finely chopped
1 leek, finely chopped
1 tomato, coarsely chopped
1 tbsp okra powder (dried and ground okra, used as a thickener)
2 tbsp groundnut oil
1 hot chilli
salt and freshly-ground black pepper, to taste
Method:
Heat the oil in a pan, add the meat and cook over high heat until coloured. Stir in the spring onions and leeks then add the tomato, okra powder and chilli. Season to taste with salt and black pepper then reduce the heat.
In a bowl, whisk the peanut butter with 500ml water until smooth. Pour this into the pan with the meat. Wash the spinach, shred coarsely and add this to the pan.
Bring the mixture to a simmer, cover the pot and cook the mixture for 75 minutes, or until the meat is very tender and the sauce is smooth.
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