Recipe information
Yield
Serves 8
Ingredients
2 tablespoons peanut oil
1 3/4 pounds lamb shoulder, trimmed, cut into 1-inch cubes
2 large onions, coarsely chopped
1 6-ounce can tomato paste
3 bay leaves
1/4 teaspoon cayenne pepper
1 3/4 cups beef stock or canned beef broth
1 3/4 cups water
3/4 cup old-fashioned style or freshly ground peanut butter
1 cup diced carrots
4 jalapeño or 2 habañero chilies, halved, seeded
1 cup frozen peas
Cooked rice
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.
Step 2
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.
