🇹🇿 Tanzanian / Swahili · Swahili & Coastal Cuisine
🍖 Swahili Spiced Lamb
Kondoo wa Viungo vya Kiswahili
Tanzanian Swahili Spiced Lamb — lamb slow-cooked in a Zanzibar spice sauce with coconut milk, tamarind, and fresh coriander. The most aromatic lamb preparation of the coast — every spice the island grows woven into one magnificent stew.
Swahili spiced lamb is the coastal equivalent of the grandest inland lamb stew — every Zanzibar spice applied generously, coconut milk for richness, tamarind for brightness. The result is a lamb stew of extraordinary complexity.
Ingredients
Equipment: Large heavy pot
- 1 kg lamb — bone-in pieces
- 400ml coconut milk
- 2 tbsp tamarind paste
- 2 onions — diced
- 4 tomatoes — diced
- 5 garlic cloves
- 2 tbsp ginger
- 3 tbsp oil
- 2 tsp curry powder
- 1 tsp cumin
- 1 tsp coriander
- ½ tsp ground cloves
- ½ tsp ground cardamom
- 1 tsp turmeric
- 1 tsp paprika
- 2 tsp salt
- ¼ cup coriander
Method
- Brown lamb. Remove.
- Cook onions until very golden — 12 minutes.
- Add garlic, ginger, and all spices. Stir 1—2 minutes.
- Add tomatoes and tamarind. Cook 10 minutes until thick.
- Return lamb. Add 1 cup water. Simmer covered 55—65 minutes until very tender.
- Add coconut milk. Simmer gently 12 minutes.
- Garnish with coriander.
Chef Tips
- The clove and cardamom are the coastal signature.
- Tamarind brightens what would otherwise be a very rich stew.
- Add coconut milk only when lamb is fully tender.
Common Mistakes to Avoid
- Adding coconut milk too early.
- Insufficient coastal spices.
The Science
See TZA036 for lamb stew science.
Nutrition (per serving)
Health Benefits
- High protein.
- Zanzibar spices add powerful antioxidants.
- Coconut milk MCTs.
Cultural Note
Swahili spiced lamb is what happens when the world's finest spice tradition meets one of the world's great slow-cooking traditions — a stew of extraordinary depth that only the Zanzibar coast can produce.
Storage & Serving
Storage: Refrigerate 4 days. Freeze 3 months.
Reheating: Gently.
Serve with: Wali wa Nazi (TZA002), Chapati ya Nazi (TZA135), Kachumbari (TZA108)