Japanese Lamb Stew With Peanut Sauce Omac Food

LAMB STEWED IN PEANUT SAUCE

Lamb Stewed in Peanut Sauce image

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.

Provided by threeovens

Categories Lamb/Sheep

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

Boil water and stir in peanut butter; simmer for 20 minutes to reduce, skimming off any accumulated fat from the surface.
Meanwhile, in a Dutch oven, brown the lamb in the oil, stir in onions and cook until translucent, about 10 minutes.
Add garlic, cook about 30 seconds; stir in tomatoes, thyme, shrimp powder, and season with salt.
Add carrots, cabbage, and peanut butter reduction; simmer and further reduce another 20 minutes.
Add sweet potatoes and cook until vegetables are tender, 40 minutes.

Nutrition Facts : Calories 683.2, Fat 49.8, SaturatedFat 18.3, Cholesterol 122.8, Sodium 243.8, Carbohydrate 26, Fiber 7.1, Sugar 11.6, Protein 34.6

SPICY LAMB AND PEANUT STEW

Spicy Lamb and Peanut Stew image

Provided by Sabine Broeck-Sallah

Categories Lamb Stew Bon Appétit Massachusetts

Yield Serves 8

Number Of Ingredients 13

Ingredients

2 tablespoons peanut oil
1 3/4 pounds lamb shoulder, trimmed, cut into 1-inch cubes
2 large onions, coarsely chopped
1 6-ounce can tomato paste
3 bay leaves
1/4 teaspoon cayenne pepper
1 3/4 cups beef stock or canned beef broth
1 3/4 cups water
3/4 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
Cooked rice

Steps:

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.

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