Mbahal

This creamy rice and lamb dish combines peanuts, okra, and black-eyed peas to build beautiful West African flavors in a comforting one-pot meal.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place rice in a medium bowl and pour in water to cover. Let sit 30 minutes.

Step 2

Heat oil in a large Dutch oven or other heavy pot over medium-high. Add lamb in a single layer and season with salt. Cook, undisturbed, until browned underneath, about 3 minutes. Turn and cook until browned on the other side, about 3 minutes longer.

Step 3

Reduce heat to medium. Add onion and cook, stirring often, until softened, about 3 minutes. Add tomatoes and tomato paste and cook, stirring occasionally, until tomatoes are blistered and softened, about 3 minutes. Using spoon, gently press on tomatoes until they burst. Continue to cook, still stirring occasionally, until tomatoes have released some of their juices and a light sauce forms, about 3 minutes more.

Step 4

Pour in broth and bring to a boil. Reduce heat to a simmer; stir in eggplant, chilli, bay leaves, fish sauce, tamarind paste (if using), and remaining salt. Cook, stirring occasionally, until eggplant is softened, 7–10 minutes.

Step 5

Add okra and cook, stirring, until softened, about 5 minutes. Using a slotted spoon, transfer eggplant, chile, and okra to a medium bowl; set aside.

Step 6

Add peanut butter to broth; whisk until incorporated. Drain rice, then stir into pot. Reduce heat to low, partially cover pot, and cook, stirring often, until rice is tender and mixture is thickened to the consistency of a risotto, 20–25 minutes. Discard bay leaf and stir in pepper, reserved chilli , and canned black-eyed peas. Taste and season with more salt if needed.

Step 7

Transfer to a large bowl and top with reserved eggplant and okra. Serve with lime wedges.

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