Spiced Lamb Suya with Warm Flatbread
Tender lamb strips coated in a vibrant Nigerian spice blend, pan-seared until caramelized, then served with warm flatbread for dipping. Bold, smoky, and ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- ½ cup roasted peanuts (unsalted)
- 2 tbsp paprika
- 1.5 tsp cayenne pepper
- 1 tbsp ginger (fresh, minced)
- 1 lb lamb leg, cut into 1/4-inch strips
- 2 tbsp neutral oil
- 4 pieces flatbread (naan or pita)
- 1 whole lime (for squeezing)
Instructions
- 1
Pulse peanuts, paprika, cayenne, and ginger in a food processor until it looks like coarse breadcrumbs with flecks of peanut.
- 2
Pat lamb strips dry. Toss with the spice blend, salt, and pepper until coated on all sides.
- 3
Heat oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 4
Working in batches if needed, sear lamb 90 seconds per side without moving, until edges char and meat is cooked through.
- 5
Warm flatbread in a separate skillet or directly over a burner flame for 30 seconds per side until soft and pliable.
- 6
Arrange lamb on a plate, squeeze lime over top, and serve with warm flatbread alongside.
Tools you’ll need
- food processor
- large skillet (12-inch cast iron preferred)
- paper towels
- tongs
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