Ghanaian · intermediate
Ghanaian Tomato Ginger Lamb Nkrakra Stew
A traditional light stew featuring tender lamb braised with fresh tomatoes, ginger, habanero, and savory aromatics.
- PREP TIME
- 15 min
- COOK TIME
- 45 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Place lamb shoulder pieces into a heavy pot over medium heat with half of the grated ginger, smashed garlic, and salt, cooking for 8 minutes until released juices reduce.
- 02
Add the split onion halves, whole habanero pepper, and chopped fresh tomatoes directly into the pot with the lamb, pouring in 1 cup of vegetable broth.
- 03
Cover the pot and simmer over medium heat for 15 minutes until the onion and tomatoes become completely soft.
- 04
Carefully remove the cooked onion halves, habanero pepper, and tomatoes with a slotted spoon, blend them into a smooth purée, and pour back into the pot.
- 05
Stir in the remaining vegetable broth, tomato paste, and remaining grated ginger, bringing the stew to a gentle boil.
- 06
Reduce heat to low, cover partially, and simmer gently for 20 to 25 minutes until the lamb is tender and the broth turns rich and reddish-gold.
- 07
Season with additional salt to taste and serve warm with boiled yam, sweet potato, or rice.
A LITTLE KITCHEN KNOW-HOW
Purée Redirection Braising
Simmering aromatic vegetables whole alongside protein, blending them smooth, and returning them to thicken and flavor the soup broth.
Notes from the kitchen
- Keep the habanero whole while boiling if you want subtle flavor without overwhelming heat.
- Do not let the soup boil vigorously after re-adding puréed vegetables to keep the broth silky.
- Original home-cooking adaptation inspired by Ghanaian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.