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.




20 min


4 min


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