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Nancyjo Riekse’s Lamb Stew w/Peanut Sauce

Nancyjo Riekse’s Lamb Stew w/Peanut Sauce
This is a great slow-cooked meal to come home to! Thanks to Flying Mule Farm for the recipe!
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  1. 2 TBS light olive oil
  2. 1 ½ lbs. Flying Mule Farm’s lamb shoulder, trimmed of excess fat & cut into 1-½” pieces
  3. 1 clove garlic, minced
  4. ¼ cup smooth peanut butter
  5. 3 TBS low-sodium soy sauce
  6. 3 TBS dark brown sugar
  7. 2 TBS fresh lemon juice
  8. 1 TBS molasses
  9. 1/8 tsp cayenne pepper
  10. ½ c water
  11. ¼ c chopped roasted peanuts
  12. 2 TBS chopped fresh cilantro (garnish)
  13. Salt & pepper, to taste
  1. 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.
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