Title: Spicy Lamb and Peanut Stew
Categories: None
Yield: 1 Servings

2 tb Peanut oil
1 3/4 lb Lamb shoulder; trimmed, cut
-into 1-inch cubes
2 lg Onions; coarsely chopped
1 cn (6-oz) tomato paste
3 Bay leaves
1/4 ts Cayenne pepper
1 3/4 c Beef stock or canned beef
-broth
1 3/4 c Water
3/4 c Old-fashioned style or
-freshly ground peanut
-butter
1 c Diced carrots
4 Jalapeño or 2 habañero
-chilies; halved, seeded
1 c Frozen peas
Cooked rice

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.

8 servings

Bon Appétit March 1991 Sabine Broeck-Sallah: Amherst, Massachusetts

Posted to recipelu-digest by Sandy on Feb 27, 1998