Nigerian Red Stew (Omi obe)

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Preparation time
30 mins
Cooking time
60 mins
6 people
Meal course
Posted by
Posted on
2 Pound
Braised ram meat chunks
3 Pound
Plum tomatoes
2 Large
3 Large
Bell peppers
5 Large
Scotch bonnet peppers
3 Small
1 Inch
1 Cup
Flavorless oil ( I used grape seed oil)
1 Cup
Lamb stock (I used the liquid from braising the ram)
1 Tablespoon
Curry powder
2 Tablespoon
dried thyme
1 Tablespoon
Bouillon powder
2 Pound Braised ram meat chunks3 Pound Plum tomatoes2 Large onions3 Large Bell peppers5 Large Scotch bonnet peppers3 Small Garlic1 Inch Ginger1 Cup Flavorless oil ( I used grape seed oil)1 Cup Lamb stock (I used the liquid from braising the ram)1 Tablespoon Curry powder2 Tablespoon dried thyme1 Tablespoon Bouillon powder
Nigerian Red Stew (Omi obe)

A very delicious stew that can be eaten with rice, Yam, plantain or potatoes.

  1. Blend the tomatoes, 1 large onion, bell peppers, scotch bonnet peppers, garlic and ginger, and set aside.
  2. Broil the braised lamb chunks in the oven until it is browned on both sides then set aside.
  3. In a large pot Cook the blended tomato mixture on medium heat until it forms a paste. It should reduce to about half its volume.
  4. While the blended tomato mixture is reducing, slice one large onion and set aside.
  5. Once the tomato mixture has reduced, scoop the paste out of the pot and set it aside. In the same pot, heat the oil on medium heat and caramelize the onions until it is mostly softened.
  6. Add the tomato paste to the caramelized onions and add the cook on low- medium heat for 5 minutes.
  7. After 5 minutes, pour in the stock, and season with bouillon, dried thyme and curry powder. Stir and continue to cook for another 10 minutes on low heat.
  8. After 10 minutes, add in the cooked ram, stir, and cook the stew covered for another 5 minutes on low heat. Taste for salt and adjust to your preference, and cook for another 5 minutes covered.
  9. After 5 minutes, your stew is ready to serve!

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