Lamb Shoulder Stew is a slow-cooked Nigerian and West African classic — comfort food at its finest. Tender chunks of lamb shoulder are braised low and slow in a rich, fragrant sauce of fresh tomatoes, aromatic peppers, and warm spices. This is the stew you serve at Sunday family meals, at celebrations, at naming ceremonies across the Nigerian diaspora in the UK, and on cold British evenings when you want to fill your home with the smell of home cooking.
What makes this stew so beloved is the depth of flavour that builds as it simmers. The slow cooking breaks down the lamb until it melts in your mouth, while the tomato and spice base becomes velvety and complex. Every spoonful tastes of care — of an aunty who has made this a hundred times and knows exactly how to coax the best from every ingredient. It’s the kind of meal that brings people to the table and keeps them there.
Everything you need to make this stew is waiting for you at Awuf Afro Store. Fresh lamb shoulder, vibrant Scotch bonnets, tomatoes, and all the spices that make Nigerian cooking sing — from curry powder to thyme to Knorr seasoning cubes. Order online and have them delivered to your door.
Ingredients
Serves 4-6
| Quantity | Ingredient |
|---|---|
| 1kg | Lamb shoulder, cut into chunks (frozen, cut into 2-inch pieces) |
| 2-3 medium peppers | Scotch bonnet peppers (or remove seeds if you prefer less heat) |
| 2-3 medium peppers | Bell peppers (diced) |
| 5-6 medium tomatoes | Fresh red tomatoes (roughly chopped) |
| 3-4 medium onions | White onions (diced) |
| 2-3 cubes | Knorr Beef seasoning cubes (or adjust to taste) |
| 1 tablespoon | Nigerian curry powder (or to taste) |
| 1 teaspoon | Dried thyme |
| 2 tablespoons | Tomato paste |
| 3 tablespoons | Vegetable oil (for frying and cooking) |
| to taste | Salt |
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Method
- Heat 3 tablespoons of Awuf Vegetable Oil in a large, heavy-bottomed pot over medium-high heat. Working in batches, brown the lamb shoulder pieces (about 2–3 minutes per side) until golden on all sides. Don’t crowd the pot — let each piece get a good colour. Set the lamb aside on a plate. Frying time: 10–12 minutes total.
- In the same pot, add diced white onions and cook until soft and golden, about 5 minutes. Stir well.
- Add your diced fresh bell peppers and Scotch bonnet peppers (adjust the amount if you prefer less heat). Cook for another 5 minutes, stirring often. Cooking time: 5 minutes.
- Stir in 2 tablespoons of Derica Tomato Paste and 1 tablespoon of Awuf Nigerian Curry powder. Mix well so the spices coat everything evenly. Cook for 2 minutes to bloom the spices. Cooking time: 2 minutes.
- Return the browned lamb to the pot. Add enough water to just cover the meat (about 4–5 cups). Add 2–3 Knorr Beef cubes, 1 teaspoon of Tropical Sun Dried Thyme, and salt to taste. Stir well.
- Bring the stew to a boil, then reduce the heat to low. Cover with a lid and let it simmer gently for 1.5–2 hours, or until the lamb is very tender and the sauce has thickened and turned glossy. Stir occasionally and top up with water if it looks dry. Simmering time: 1.5–2 hours.
- Taste and adjust the seasoning with extra salt, curry powder, or thyme as needed. The stew should taste rich, warm, and full of flavour. Serve hot with Jollof rice, fufu, or crusty bread to soak up every last drop of sauce.
Tips & Variations
- Make it ahead: This stew tastes even better the next day once the flavours have settled. Make it in the evening, let it cool, and reheat gently on the stovetop before serving. It freezes beautifully too — store in an airtight container for up to 3 months.
- Adjust the heat: If you like a milder stew, remove the seeds from the Scotch bonnets before cooking, or use just one pepper. If you want it fiery, add a second one. Start conservative — you can always add more spice, but you can’t take it out.
- Use what you have: Goat meat, beef shin, or oxtail work wonderfully in place of lamb shoulder. The cooking time stays the same — what matters is slow, gentle heat and patience to let the meat become melt-in-mouth tender.
