African Lamb and Peanut Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
1 1/2 pounds boned leg of lamb, trimmed and cut into 1-inch cubes |
cooking spray |
2 teaspoons peanut oil |
4 cups thinly sliced onion |
8 garlic cloves, minced |
1 tablespoon ground coriander |
1 tablespoon ground cumin |
1 teaspoon ground red pepper |
4 cups water |
1 large peeled sweet potato, cut into 1-inch pieces |
2 large carrots, cut into 1-inch pieces |
1/3 cup reduced-fat chunky peanut butter |
1/4 cup tomato paste |
2 (14 1/2-ounce) cans diced tomatoes, drained |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
2 cups sliced fresh or frozen cut okra |
4 cups hot cooked long-grain rice |
Directions:
1. Heat a large Dutch oven over mediumhigh heat. Coat lamb with cooking spray. Add lamb to pan; cook 5 minutes or until browned, stirring frequently. Drain in a colander; set aside. Wipe drippings from pan with a paper towel.
2. Recoat Dutch oven with cooking spray; add oil. Place over medium-high heat. Add onion and garlic; cook 2 minutes, stirring constantly. Return lamb to pan, and add coriander, cumin, and red pepper. Cook 2 minutes, stirring constantly.
3. Add water and next 7 ingredients; stir well, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add okra, and cook an additional 5 minutes.
4. Spoon rice into individual bowls; top with stew.
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