Spicy Lamb And Peanut Stew

Recipe Ingredients

2 tablespoons	30ml	Peanut oil
1 3/4 lbs	794g / 28oz	Lamb shoulder - trimmed, and
		Cut into 1" cubes
2		Onions - coarsely chopped (large)
1		Tomato paste - (6 oz)
3		Bay leaves
1/4 teaspoon	1.3ml	Cayenne pepper
		Salt - to taste
		Freshly-ground black pepper - to taste
1 3/4 cups	414ml	Beef stock
		= (or canned beef broth)
1 3/4 cups	414ml	Water
3/4 cup	148g / 5.2oz	Old-fashioned style peanut butter
		= (or freshly-ground peanut butter)
1 cup	110g / 3.9oz	Diced carrots
4		Jalapeño or 2 habañero chiles - halved, seeded
1 cup	237ml	Frozen peas
		Cooked rice - for serving

Recipe Instructions

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.

Source:
Bon Appetit, March 1991

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