Meat stews, called by many different names, are a favorite meal around the world. They are easy to prepare, nutritious and when traveling often features the flavors of local foods and cooking methods. It would be unusual not to find the locale’s favorite garnishes added. Peanuts find their way into many stews and cultural dishes. The taste of peanuts and spices in this stew provides an unexpected, but delightful new twist. It will make a satisfying lunch or light meal served alone or with fresh bread from the oven.
3 medium onions slivered
1/8 teaspoon garlic chopped
1 cup chicken broth
2 medium carrots sliced
¼ teaspoon pepper
½ teaspoon Cayenne
½ teaspoon crushed red pepper
½ cup fresh or frozen corn
½ cup fresh or frozen peas
1 Tablespoon peanut butter
Garnish with dry roasted peanuts
Salt to taste
- Sauté onions with garlic with ½ teaspoon butter.
- Remove onions from pan.
- Brown lamb cubes over medium-high heat.
- Stir in broth, onions, carrots, pepper, cayenne, crushed red peppers.
- Bring to a boil. Reduce heat. Cover and simmer 15 minutes.
- Mix in peanut butter.
- Add peas and corn. Simmer 5 more minutes.
- Garnish with chopped peanuts.