Prep 15 mins
Cook 45 mins
From The Supermarket Epicure cookbook. I haven't tried it yet. Sounds like an interesting combination of flavors. The comment before the recipe states "The combination of peanut butter and molasses in this sauce is surprising...like most stews, the flavors improve with gentle cooking and reheating-a boon to do-ahead party planning. You could double the recipe and freeze half for another time.
- 4 tablespoons vegetable oil, divided
- 3 lbs lamb, well trimmed, cut into 1 1/2 inch cubes
- 2 large garlic cloves, peeled and crushed
- 6 tablespoons soy sauce
- 1 1⁄2 tablespoons dark molasses
- 1⁄2 cup smooth peanut butter
- 1⁄3 cup dark brown sugar
- 4 tablespoons fresh lemon juice
- 1⁄4 teaspoon ground red pepper
- salt, to taste
- fresh ground black pepper, to taste
- 1⁄2-3⁄4 cup water
- 1⁄2 cup peanuts, chopped
- 3 tablespoons fresh cilantro, chopped, for garnish
- In a large, heavy casserole (Dutch oven), heat 2 tablespoons of the oil over medium-high heat until hot.
- Add just enough lamb to cover the bottom of the pan without crowding and brown on all sides.
- Remove the browned pieces with a slotted spoon to a bowl and continue browning the rest of the meat, adding additional oil as needed.
- Add the garlic (to the now empty casserole pan or Dutch oven) and after a few seconds, the soy sauce, molasses, peanut butter, brown sugar, lemon juice, red pepper, salt and pepper.
- Stir, scraping up any browned bits, and mix well.
- Now stir in 1/2 cup water and return the meat to the casserole pan, cover and simmer until the meat is very tender, stirring occasionally, about 40-45 minutes.
- If the sauce becomes too thick, add the remaining water.
- A few minutes before serving, stir in the chopped peanuts.
- Sprinkle with cilantro for garnish.
- Serve with steamed white rice, brown rice, or even couscous and a vegetable like snow peas.