East African Mock Lamb Stew

This recipe is a work-in-progress. It's not perfect yet, but I think it's good enough to put out as a place to start.

I'm trying for a vegetarian version of East African lamb stew, using mock duck in place of the meat. I've tried this dish on people who have had the lamb stew, and I'm told it is in the same general family of taste.

You can eat this East African style, scooped up with injera (sourdough flatbread), or have it with pita bread or rice.

1 tbsp Sesame or Peanut Oil, plus 1-2 tsp butter
2-3 large cloves garlic, diced
1 tbsp ginger, diced, or 1 tsp dried ginger
1 large onion, diced
2 tsp paprika
1/2 - 1 tsp cayenne (adjust to desired hotness)
1 tsp ground coriander
1 tsp ground fenugreek
1/2 tsp ground cumin
1/2 tsp dried basil
1/2 tsp salt or to taste

1 small can (10 oz) mock duck, chopped
2 tbsp tomato paste

Heat the oil and butter. Add garlic and ginger and cook a few minutes, then add the onions and spices, and cook over a low flame until the onions soften.

Add the mock duck, stir and cook another few minutes, then stir in the tomato paste, with just enough water to thin and smooth the sauce out. Cook a few minutes to let the tastes merge - I find the taste gets hotter and richer if I let it sit longer.

Low Budget Vegetarian - Recipes

East African Mock Lamb Stew