Omo tuo, Ghanaian rice balls and Palmnut soup are a match made in heaven. These soft and sticky balls beautifully soak up all the lovely flavours of the rich stew. Comfort food at its best, Palmnut Lamb Stew is perfect for warming you up on those cold days!
This recipe serves 2-4 people.
1 jar of Palmnut stew sauce
500g Stewing lamb, bite sized pieces
A few squeezes of fresh lime juice
1 Tablespoon curry blend
3 Tablespoons cooking oil
1 Litre meat stock/water
To make the rice balls:
1 Cup, rinsed sticky rice
3 Cups boiling water
Salt to taste
- Using kitchen paper gently pat the meat dry.
- Place the meat in a bowl and marinate with the lime juice, curry blend, salt and pepper.
- In a large non-stick saucepan, heat the oil and fry the lamb until golden brown on all sides.
- Next add in the Palmnut Stew Sauce and stock/water. Leave to cook for about 30-45 minutes or until meat is soft and tender. Remove from heat and set aside.
- While your stew is cooking, wash the rice and add to it salt and boiling water. Cover and bring to the boil.
- Reduce the heat to low and allow the rice to cook for 10-15 minutes or until all the water has been absorbed. When the rice is cooked (and not too dry), turn off the heat and leave until cool enough to handle.
- Wet clean hands with cold water. Place 2 tablespoons of the cooled rice mixture into your palm and shape the pliable rice into a ball. Repeat the process until all the rice has been used up.
- Serve hot Palmnut soup with 3-4 rice balls.
Tip* - You can use a pressure cooker to brown and cook the lamb. This should cut the time down the cooking time by a good 15-20 minutes.