African Lamb and Peanut Stew
Ingredients
| 2 lbs of lean lamb | ||
| 3 tbs of curry powder | ||
| 1 tsp oregano | ||
| 1 tsp cayenne pepper | ||
| 1 large onion minced | ||
| 1 large carrot chopped | ||
| 1 red pepper seed and chopped | ||
| 1 red or green Thai chili minced | ||
| 1 lb of sweet potato chopped into 1 inch cubes | ||
| 1 14 oz can of chopped tomatoes with sauce | ||
| 4 garlic cloves minced | ||
| 2 bay leaves | ||
| 4 tbs of crunchy peanut butter | ||
| 1 tbs of lemon juice | ||
| 1 can of coconut milk | ||
| 1 cup of frozen peas | ||
| 2 ribs of celery chopped | ||
| Kosher or sea salt and cracked black pepper to taste |
This stew has flavors reminiscent of the Caribbean and East India, but it’s roots are from sub-Saharan Africa. It is full of rich deep spicy flavors.This recipe is written for use in a crock pot.
- Trim the lamb of any fat and cut into 1 inch cubes.
- Put the lamb in a large bowl and sprinkle over the curry powder salt and cracked black pepper, oregano and cayenne pepper.
- Toss well to coat the lamb
- Add the remaining ingredients to the lamb except for the peanut butter, lemon juice and coconut milk and the peas..
- Place the ingredients into the slow cooker and cook on high for 4 to 6 hours.(always check directions on your slow cooker)
- Combine the peanut butter coconut milk and lemon juice along with the peas and reserve for the last 30 minutes of cooking.
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