Nancyjo Riekse’s Lamb Stew w/Peanut Sauce
2016-02-16 14:06:20
This is a great slow-cooked meal to come home to! Thanks to Flying Mule Farm for the recipe!
Ingredients
- 2 TBS light olive oil
- 1 ½ lbs. Flying Mule Farm’s lamb shoulder, trimmed of excess fat & cut into 1-½” pieces
- 1 clove garlic, minced
- ¼ cup smooth peanut butter
- 3 TBS low-sodium soy sauce
- 3 TBS dark brown sugar
- 2 TBS fresh lemon juice
- 1 TBS molasses
- 1/8 tsp cayenne pepper
- ½ c water
- ¼ c chopped roasted peanuts
- 2 TBS chopped fresh cilantro (garnish)
- Salt & pepper, to taste
Instructions
- Warm olive oil in a sauté pan over medium-high heat. Add lamb and brown quickly on all sides. Using a slotted spoon, transfer to slow-cooker. Add the garlic and sauté for a minute, then add peanut butter, soy sauce, sugar, lemon juice, molasses, and cayenne, scraping up brown bits and stirring with a whisk. Add water and pour over lamb in the crock. Cover and cook on LOW for 6-8 hours. At end of cook time, stir in peanuts and cilantro. Season to taste. Serve hot over brown jasmine rice or couscous.
Newcastle Produce https://newcastleproduce.com/