Menu Enter a recipe name, ingredient, keyword...

Spicy Lamb And Peanut Stew

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 2 tablespoons peanut oil
  • 1 3/4 pounds lamb shoulder trimmed, and cut into 1" cubes
  • 2 large onions coarsely chopped
  • 1 can tomato paste - (6 oz)
  • 3 bay leaves
  • 1/4 teaspoon cayenne pepper
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 3/4 cups beef stock (or canned beef broth)
  • 1 3/4 cups water
  • 3/4 cup old-fashioned style peanut butter (or freshly-ground peanut butter)
  • 1 cup diced carrots
  • 4 jalapeño or 2 habañero chiles halved, seeded
  • 1 cup frozen peas
  • Cooked rice for serving

Details

Servings 8

Preparation

Step 1

Heat oil in heavy large saucepan or Dutch oven over medium-high heat. Add lamb and onions and cook until lamb is brown, stirring occasionally, about 6 minutes.

Mix in tomato paste, bay leaves and cayenne pepper and cook 1 minute. Season with salt and pepper. Add beef stock and water and bring to boil. Simmer until lamb is tender, about 1 hour 20 minutes.

Stir peanut butter, carrots and jalapeños into stew and cook until carrots are tender, about 30 minutes. Add peas and cook until heated through. Discard jalapeños. Serve stew over rice.

This recipe yields 8 servings.

You'll also love

Review this recipe

Clamburgers LINGUIÇA DE LOMBO FLAMBADA NA CACHAÇA, ACOMPANHADA DE MAIONESE TEMPERADA