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Spicy Lamb and Peanut Stew

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 Jalapeņo or 2 habaņero 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 jalapeņos into stew and cook until carrots are tender, about 30 minutes. Add peas and cook until heated through. Discard jalapeņos. Serve stew over rice.


8 servings



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