1 1/2 pounds boned leg of lamb, trimmed and cut into 1-inch cubes
2 teaspoons peanut oil
4 cups thinly sliced onion
8 garlic cloves, minced
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon ground red pepper
4 cups water
1 large peeled sweet potato, cut into 1-inch pieces
2 large carrots, cut into 1-inch pieces
1/3 cup reduced-fat chunky peanut butter
1/4 cup tomato paste
2 (14 1/2-ounce) cans diced tomatoes, drained
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 cups sliced fresh or frozen cut okra
4 cups hot cooked long-grain rice
How to Make It
Heat a large Dutch oven over mediumhigh heat. Coat lamb with cooking spray. Add lamb to pan; cook 5 minutes or until browned, stirring frequently. Drain in a colander; set aside. Wipe drippings from pan with a paper towel.
Recoat Dutch oven with cooking spray; add oil. Place over medium-high heat. Add onion and garlic; cook 2 minutes, stirring constantly. Return lamb to pan, and add coriander, cumin, and red pepper. Cook 2 minutes, stirring constantly.
Add water and next 7 ingredients; stir well, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add okra, and cook an additional 5 minutes.