Nigerian · intermediate
Nigerian Ogbono Braised Lamb Skillet With Spinach
Rich cubed lamb slow-simmered in an aromatic ogbono seed broth infused with ground crayfish and finished with fresh spinach.
- PREP TIME
- 15 min
- COOK TIME
- 45 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season lamb cubes with salt and heat palm oil in a large deep skillet over medium heat.
- 02
Add lamb and diced onion, searing for 7 minutes until meat is nicely browned.
- 03
Stir in minced scotch bonnet chili, ground crayfish, and halal beef stock, bringing liquid to a gentle boil.
- 04
Sprinkle ground ogbono seeds gradually across the simmering broth while stirring continuously to prevent clumping.
- 05
Reduce heat to low, cover, and braise for 30 minutes until lamb is tender and broth becomes glossy and viscous.
- 06
Fold in chopped spinach and simmer uncovered for 2 to 3 minutes until spinach wilts into the thick gravy.
A LITTLE KITCHEN KNOW-HOW
Ogbono Thickening
Ogbono seeds contain natural mucilage that creates a rich, slippery texture when slowly dissolved into hot stock while stirring.
Notes from the kitchen
- Stir constantly while adding ground ogbono to ensure it dissolves smoothly without forming sticky lumps.
- Do not overcook the spinach at the end to keep its bright green color and fresh taste.
- Original home-cooking adaptation inspired by Nigerian; 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.