Lamb Stew with Sauteed Morning Glory Recipe

By Marcus Samuelsson |

This Senegalese inspired lamb stew makes for a delicious dinner. Fragrant with peanuts and coconut milk, the stew brings a bit of West Africa into your home.

I like to serve it alongside sauteed morning glory, a typical West African ingredient. If you can’t find morning glory, substitute any earthy green like chard or kale. More than enough for one meal, this stew reheats well for midweek lunches.

Prep Details

Servings: 8-10


3 pounds boneless leg of lamb cut into 1-inch pieces

2 tablespoons olive oil, plus more for drizzling

4 garlic cloves, chopped

2 red onions, sliced

2 habanero chiles, seeds and ribs removed, chopped

1 teaspoon coriander seeds

1 teaspoon ground cumin

1 tablespoon chopped thyme

1 cup unsalted, roasted, skinless peanuts, coarsely chopped

5 cups chicken stock

1 cup coconut milk

Zest of 1 lemon

Juice of 2 lemons

About 1 yam, peeled and cut into 1/2-inch cubes (1 cup)

About 1 medium Yukon Gold potato, peeled and cut into 1/2-inch cubes (1 cup)

1 cup canned crushed tomatoes

1 tablespoon Dijon mustard

2 teaspoons salt

2 tablespoons chopped parsley

2 avocados, each halved, peeled, pitted, and cut into 6 wedges

Sauteed Morning Glory

Sautéed Morning Glory

2 teaspoons peanut oil

2 cups shiitake mushrooms, sliced

One 1-inch piece ginger, peeled and minced

3 garlic cloves, chopped

2 teaspoons sesame seeds

1/2 teaspoon toasted sesame oil

2 pounds roughly chopped morning glory

2 tablespoons soy sauce

2 tablespoons fresh lime juice

Salt and freshly ground black pepper


To Make Sautéed Morning Glory:

1. Heat the peanut oil in a wok or large saute pan over high heat. Add the mushrooms and cook until caramelized, about 3 minutes. Add ginger and garlic and cook until fragrant, about 2 minutes. Add the sesame seeds and sesame oil and toss to coat. Add the morning glory and saute until the leaves begin to wilt, about 2 minutes. Stir in the soy sauce and lime juice and season with salt and pepper.

To Make Lamb Stew:

1. Bring 4 quarts water to a boil in a large pot. Add the lamb and reduce the heat to a simmer. Cook for 10 minutes. Strain and pat dry.

2. Heat the 2 tablespoons olive oil in a large Dutch oven over medium heat. Add the garlic, onions, chiles, coriander seeds, cumin, thyme, and peanuts and toast until the peanuts are golden and the onions are translucent, about 5 minutes. Add the lamb, chicken stock, and coconut milk and bring to a simmer. Cook for 1 hour.

3. Add the lemon zest, lemon juice, yams, potatoes, and tomatoes and simmer until the potatoes are tender, about another 20 minutes. Stir in the mustard, salt, and parsley and simmer for 5 more minutes. Fold in the avocado. Drizzle with olive oil and serve with the sauteed morning glory.