Allspice Mutton Pea Stew

You will love cooking and eating the African Gourmet's Allspice Mutton Pea Stew recipe.

Allspice Mutton Pea Stew

West African mutton cuisines are famous for the use of fresh root and leaf vegetables, earthy spices and peas.

 
First, what is mutton? Lamb and mutton are the meat of sheep at different ages; sheep in its first year is called a lamb while the meat of an adult sheep is mutton. People in North America prepare far fewer mutton recipes than Africa, Asia or Europe, therefore, the term Mutton may seem a little bizarre.

Second, what is a pigeon pea? Pigeon pea is a pulse crop rich in proteins, potassium, phosphorus, calcium, magnesium, sodium and zinc. Consumed as dry or green seeds and green pods pigeon peas are prepared as a snack, soup, mixed with rice or porridge eaten with or without meat. Major African pigeon pea crop growers are Malawi, Tanzania, Kenya and Uganda.

Allspice Mutton Pea Stew ingredients and directions.

Ingredients
1/2 pound mutton meat thinly sliced
1 large white onion, finely chopped
2 cups canned pigeon peas
2 large potatoes diced
2 large carrots diced
4 cups of water
2 tablespoons ground cumin
2 tablespoons minced garlic
1 tablespoon ground cinnamon
1 tablespoon ground allspice
1 tablespoon ground paprika
1 teaspoon ground turmeric
Salt and pepper to taste

Directions
Clean, wash, and cut mutton into small pieces. Add all ingredients to a large pot simmer until mutton is tender for about two hours. Serve with rice.

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