African Lamb and Peanut Stew

Name: African Lamb and Peanut Stew
Prep time: 1 h 14 min
Cook time: 1 h 14 min
Total time: 1 h 14 min
Yield: 8
Cuisine: African
Ingredients: 0 teaspoons freshly ground black pepper; 2 teaspoons canola oil; 118 milliliters sliced carrot; 283 grams package couscous; 2 teaspoons garam masala; 2 garlic cloves, minced; 1 jalapeño pepper, finely chopped; 340 grams boneless leg of lamb, trimmed and cut into 1-inch cubes; 355 milliliters frozen cut okra; 1 large onion, thinly sliced; 59 milliliters natural-style chunky peanut butter; 2 teaspoons salt; 2 smalls sweet potatoes, peeled and cut into 1-inch cubes; 473 milliliters chopped tomato; 2 Tbsps tomato paste; 473 milliliters water, divided

You can never have too many main course recipes, so give African Lamb and Peanut Stew a try. This recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 281 calories, 14g of protein, and 7g of fat. This recipe serves 8. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 1 hour and 14 minutes. Head to the store and pick up leg of lamb, canolan oil, carrot, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. It is a good option if you're following a dairy free diet.

Instructions

Heat oil in a medium Dutch oven coated with cooking spray over medium-high heat.

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Cooking Spray

Cooking Oil

Equipment you will use

Dutch Oven

Add lamb, and cook 8 to 10 minutes or until browned, stirring frequently.

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Lamb

Add garam masala, onion, and garlic; cook 3 to 4 minutes or until onion is tender, stirring frequently.

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Garam Masala

Garlic

Onion

Combine tomato paste and 1 cup water in a small bowl.

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Tomato Paste

Water

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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.

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Tomato Paste

Tomato

Water

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Dutch Oven

Add carrot and sweet potato; cover, reduce heat, and simmer 25 minutes or until vegetables are tender.

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Sweet Potato

Vegetable

Carrot

Add okra; cook 5 minutes.

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Okra

Remove 1/4 cup cooking liquid from pan; place in a small bowl.

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Bowl

Frying Pan

Add peanut butter, and stir with a whisk.

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Peanut Butter

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Whisk

Add peanut butter mixture to pan; stir in jalapeo pepper, salt, and black pepper. Cook over medium-low heat 15 minutes or until thickened.

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Peanut Butter

Pepper

Salt

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Frying Pan

. While stew simmers, prepare couscous according to package directions, omitting salt and fat.

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Couscous

Salt

Stew

Serve stew over hot cooked couscous.

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Cooked Couscous

Stew

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 2teaspoons

canola oil 118milliliters

sliced carrot 283grams

package couscous 2teaspoons

garam masala 2

garlic cloves, minced 1

jalapeño pepper, finely chopped 340grams

boneless leg of lamb, trimmed and cut into 1-inch cubes 355milliliters

frozen cut okra 1large

onion, thinly sliced 59milliliters

natural-style chunky peanut butter 2teaspoons

salt 2smalls

sweet potatoes, peeled and cut into 1-inch cubes 473milliliters

chopped tomato 2Tbsps

tomato paste 473milliliters

water, divided

Recommended wine: Pinotage, Chenin Blanc, Riesling

Pinotage, Chenin Blanc, and Riesling are my top picks for African. The best wine for African dishes will depend on the dish, but a fruity, aromatic white wine is a safe bet for spicy dishes while pinotage would be a traditional match for South African cuisine. The Radley & Finch The Profs Pinotage with a 5 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.