The Dinner Planner

African Lamb and Peanut Stew

5 from 1 vote
Prep Time 10 minutes
Cook Time 6 hours
Servings 6


  • 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
  • cup peanut butter
  • cup coconut milk
  • 1 cup peas
  • 1 tbsp lemon juice
  • 1 cup rice or couscous


  • 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. 

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