Yield: 1 Servings
|2 tablespoons||Peanut oil|
|1¾ pounds||Lamb shoulder; trimmed, cut into 1-inch cubes|
|2 larges||Onions; coarsely chopped|
|1 can||(6-oz) tomato paste|
|¼ teaspoon||Cayenne pepper|
|1¾ cup||Beef stock or canned beef broth|
|¾ 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|
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 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.
Bon Appétit March 1991 Sabine Broeck-Sallah: Amherst, Massachusetts Posted to recipelu-digest by Sandy <sandysno@...> on Feb 27, 1998