African Lamb and Peanut Stew |
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Prep Time: 14 Minutes Cook Time: 60 Minutes |
Ready In: 74 Minutes Servings: 8 |
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Ingredients:
2 teaspoons canola oil |
cooking spray |
3/4 pound boneless leg of lamb, trimmed and cut into 1-inch cubes |
2 teaspoons garam masala |
1 large onion, thinly sliced |
2 garlic cloves, minced |
2 tablespoons tomato paste |
2 cups water, divided |
2 cups chopped tomato |
1/2 cup sliced carrot |
2 small sweet potatoes, peeled and cut into 1-inch cubes |
1 1/2 cups frozen cut okra |
1/4 cup natural-style chunky peanut butter |
1 jalapeño pepper, finely chopped |
1 1/2 teaspoons salt |
1/4 teaspoon freshly ground black pepper |
1 (10-ounce) package couscous |
Directions:
1. Heat oil in a medium Dutch oven coated with cooking spray over medium-high heat. Add lamb, and cook 8 to 10 minutes or until browned, stirring frequently. Add garam masala, onion, and garlic; cook 3 to 4 minutes or until onion is tender, stirring frequently.
2. Combine tomato paste and 1 cup water in a small bowl. Add tomato paste mixture and tomato to Dutch oven. Stir in remaining 1 cup water; bring mixture to a boil over medium-high heat. Add carrot and sweet potato; cover, reduce heat, and simmer 25 minutes or until vegetables are tender. Add okra; cook 5 minutes.
3. Remove 1/4 cup cooking liquid from pan; place in a small bowl. Add peanut butter, and stir with a whisk. Add peanut butter mixture to pan; stir in jalapeño pepper, salt, and black pepper. Cook over medium-low heat 15 minutes or until thickened.
4. While stew simmers, prepare couscous according to package directions, omitting salt and fat. Serve stew over hot cooked couscous.
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