African Lamb and Peanut Stew

African Lamb and Peanut Stew

Oxmoor House JANUARY 2008

  • Yield: 8 servings (serving size: about 2/3 cup couscous and 1 cup stew)
  • Cook time:1 Hour
  • Prep time:14 Minutes


  • 2 teaspoons canola oil
  • Cooking spray
  • 3/4 pound boneless leg of lamb, trimmed and cut into 1-inch cubes
  • 2 teaspoons garam masala
  • 1 large onion, thinly sliced
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 cups water, divided
  • 2 cups chopped tomato
  • 1/2 cup sliced carrot
  • 2 small sweet potatoes, peeled and cut into 1-inch cubes
  • 1 1/2 cups frozen cut okra
  • 1/4 cup natural-style chunky peanut butter
  • 1 jalapeño pepper, finely chopped
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (10-ounce) package couscous


Heat oil in a medium Dutch oven coated with cooking spray over medium-high heat. Add lamb, and cook 8 to 10 minutes or until browned, stirring frequently. Add garam masala, onion, and garlic; cook 3 to 4 minutes or until onion is tender, stirring frequently.

. Combine tomato paste and 1 cup water in a small 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. Add carrot and sweet potato; cover, reduce heat, and simmer 25 minutes or until vegetables are tender. Add okra; cook 5 minutes.

. Remove 1/4 cup cooking liquid from pan; place in a small bowl. Add peanut butter, and stir with a whisk. Add peanut butter mixture to pan; stir in jalapeño pepper, salt, and black pepper. Cook over medium-low heat 15 minutes or until thickened.

. While stew simmers, prepare couscous according to package directions, omitting salt and fat. Serve stew over hot cooked couscous.

Nutritional Information

Amount per serving
  • Calories: 309
  • Fat: 6.8g
  • Saturated fat: 1.4g
  • Protein: 17.2g
  • Carbohydrate: 44.8g
  • Cholesterol: 28mg
  • Iron: 2.1mg
  • Sodium: 543mg
  • Calories from fat: 20%
  • Fiber: 5g
  • Calcium: 70mg

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African Lamb and Peanut Stew recipe