African Lamb and Peanut Stew


  • 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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