🇹🇿 Tanzanian · Meat Dishes
🍲 Tanzanian Lamb Stew
Mchuzi wa Kondoo
Mchuzi wa Kondoo — Tanzanian lamb stew with coconut milk, Zanzibar spices, tomatoes, and coriander. Rich, aromatic, and deeply satisfying — the celebration lamb stew of coastal Tanzania and a favourite Eid dish.
Lamb stew with coconut milk is the celebration version of Tanzanian meat stew — the coconut milk adds richness that elevates lamb beyond the everyday, and the full Zanzibar spice array makes it one of the most aromatic stews in East African cooking.
Ingredients
Equipment: Large heavy pot
- 800g lamb — bone-in pieces
- 2 onions — diced
- 4 tomatoes — diced
- 4 garlic cloves
- 1 tbsp ginger
- 200ml coconut milk
- 3 tbsp oil
- 2 tsp curry powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 2 tsp salt
- 2 cups water
- ¼ cup coriander
Method
- Brown lamb pieces. Remove.
- Cook onions until golden. Add garlic, ginger, spices. Stir 1 minute.
- Add tomatoes. Cook 8 minutes.
- Return lamb. Add water. Simmer covered 60 minutes until tender.
- Add coconut milk. Simmer gently 10 minutes.
- Garnish with coriander.
Chef Tips
- Add coconut milk only after the lamb is tender.
- Never boil hard after coconut milk is added.
Common Mistakes to Avoid
- Adding coconut milk too early — it over-reduces.
The Science
See TZA026 for coconut milk cooking science.
Nutrition (per serving)
Health Benefits
- High protein from lamb.
- Rich in iron and B12.
- Coconut milk adds MCTs.
Cultural Note
Lamb stew is the Eid meat of Tanzania's Muslim coastal communities — the dish prepared from the sacrificed animal and shared generously with family, neighbours, and the needy.
Storage & Serving
Storage: Refrigerate 4 days. Freeze 3 months.
Reheating: Gently on stovetop.
Serve with: Ugali (TZA001), Wali wa Nazi (TZA002), Chapati (TZA004)