Name: African Lamb and Peanut Stew
Yield: 7 servings (serving size: 2 cups stew and about 1/2 cup rice)
Ingredients: 1 ½ pounds boned leg of lamb, trimmed and cut into 1-inch cubes; Cooking spray; 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; ⅓ cup reduced-fat chunky peanut butter; ¼ 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

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.

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African Lamb and Peanut Stew

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