Lamb Stewed in Peanut Sauce |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This recipe is popular in the African country of Benin. The recipe calls for shrimp powder but, if you can't find that, a little fish sauce or anchovy paste would make a decent substitute. You could also just leave it out and use a bit more salt for seasoning. Serve with steamed rice. Ingredients:
3 tablespoons peanut butter |
15 ounces water |
2 tablespoons peanut oil |
1 1/2 lbs lamb shoulder, cubed |
1 onion, chopped |
1 garlic clove, crushed |
12 ounces diced tomatoes (canned or fresh) |
1 fresh thyme sprig |
1 teaspoon shrimp, powder |
4 carrots, peeled and diced |
1/2 small cabbage, shredded |
1 sweet potato, diced |
salt |
Directions:
1. Boil water and stir in peanut butter; simmer for 20 minutes to reduce, skimming off any accumulated fat from the surface.
2. Meanwhile, in a Dutch oven, brown the lamb in the oil, stir in onions and cook until translucent, about 10 minutes.
3. Add garlic, cook about 30 seconds; stir in tomatoes, thyme, shrimp powder, and season with salt.
4. Add carrots, cabbage, and peanut butter reduction; simmer and further reduce another 20 minutes.
5. Add sweet potatoes and cook until vegetables are tender, 40 minutes.
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