Dinner
Senegalese Suya Lamb on a Belgian Waffle
Suya Lamb Belgian Waffle
Senegalese suya-spiced lamb strips grilled until charred, served over a crisp savoury Belgian waffle with caramelised onions, fresh lime juice, toasted peanuts, and cilantro. The peanut and chilli spice blend creates a complex, warming finish characteristic of West African street food adapted to a European waffle base.
$6
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
1089Calories
48.2gProtein
60.5gFat
57.8gCarbs
9.5gSugar
4.1gFiber
1153mgSodium
148mgChol
13.8gSat Fat
625mgPotassium
145mgCalcium
4.2mgIron
1.8mcgVitamin B12
18mgVitamin C
protein-rich
fusion-kitchen
Instructions
1
Prep
Whisk flour, egg, and milk into a smooth batter. Mix the suya spice and coat the lamb strips evenly, letting them sit 1 minute.
2
Bake
Pour batter into a hot waffle iron and cook over medium heat 4–5 minutes until golden, crisp, and cooked through.
3
Grill
Heat oil in a skillet over high heat. Grill the spiced lamb 3–4 minutes, turning often, until charred outside and pink within.
4
Toast
Toast the peanuts and remaining suya spice in a dry pan over medium heat 2 minutes until fragrant and deeply toasted.
5
Build
Toss the grilled lamb with lime juice and sliced onion off the heat 1 minute until evenly coated and glossy.
6
Plate
Pile the suya lamb over the crisp waffle, scatter the toasted peanuts and fresh cilantro, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g14 oz lamb leg, cut into strips
- 200g3/4 cup all-purpose flour
- 240ml1/2 cup whole milk
- 22 large eggs
- 80g6 tbsp roasted peanuts
- 2 tbsp2 tbsp suya spice
- 140g2.5 oz / 1 small onion
- 22 fresh lime
- 4 tbsp4 tbsp neutral oil
- 3 tsp3 tsp kosher salt
- 20gsmall handful cilantro
