African Lamb and Peanut Stew
Ingredients
- 500 g lamb leg steaks – cut into 3cm chinks
- 3 tbsp curry powder
- 1 tsp dried oregano
- 2 medium sweet potato – cut into 3cm pieces
- 2 red capsicum – cut into 3cm pieces
- 1 carrot – roughly chopped
- 1 onion – diced
- 4 garlic cloves – crushed
- 1 red chilli – seeded and finely diced.
- 1 400g tinned tomatoes
- 2 tbsp tomato paste
- 2 bay leaves
- ⅓ cup peanut butter
- ⅔ cup coconut milk
- 1 cup peas
- 1 tbsp lemon juice
- 1 cup rice or couscous
Instructions
- Place the lamb, curry powder and oregano in the slow cooker. Season with salt and pepper. Toss to combine.
- Add the sweet potato. capsicum, carrot, onion, garlic, chilli, tinned tomatoes, tomato paste and 1/2 cup water. Toss to combine. Add the bay leaves. Cover and cook on low for 6 hours.
- Meanwhile combine the peanut butter, coconut milk and lemon juice in a bowl. During the last 30 minutes, add the peanut mixture to the slow cooker and stir to combine.
- Add the peas and cook for 5 minutes. Remove the bay leaves.
- Serve with steamed rice or couscous and optional garnishes of lime, chilli, coriander and chopped peanuts.
Tips and Variations
VEGETARIAN – replace lamb with chickpeas. Cook for only 4 hours.
GLUTEN FREE
