Special Diets

Spicy Lamb and Peanut Stew

• From: American Lamb Board

Ingredients

• 12 oz lamb boneless leg or shoulder, cut into 3/4-inch cubes

• 1/2 cup onion, chopped

• 1 clove garlic, finely chopped

• 1 1/3 cups fat-free beef broth

• 2 med carrots, sliced

• 1/2 lb small new potatoes, halved or quartered (4-5 potatoes)

• 1/4 tsp salt

• 1/4 tsp pepper

• 1/8 tsp cayenne

• 1/2 cup frozen peas

• 1/4 cup peanut butter

• Chopped dry roasted peanuts (optional)

A creamy, spicy stew that is best on a cold day. Make it even better and spoon over rice into bowls.

Directions

• Spray large saucepan with lid with non-stick cooking spray.
• Add lamb cubes, onion, and garlic. Brown meat over medium-high heat.
• Stir in broth, carrots, potatoes, salt, pepper, and cayenne.
• Bring to a boil; reduce heat.
• Cover tightly and simmer 20 minutes.
• Stir in peas and peanut butter.
• Cover and cook 5 minutes; stir gently.
• Garnish with chopped peanuts, if desired.