Lamb Stewed in Peanut Sauce

This recipe is popular in the African country of Benin. The recipe calls for shrimp powder but, if you can't find that, a little fish sauce or anchovy paste would make a decent substitute. You could also just leave it out and use a bit more salt for seasoning. Serve with steamed rice.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 3  tablespoons peanut butter
• 15  ounces water
• 2  tablespoons  peanut oil
• 1 1⁄2 lbs lamb shoulder, cubed
• 1  onion, chopped
• 1  garlic clove, crushed
• 12  ounces diced tomatoes (canned or fresh)
• 1  fresh thyme sprig
• 1  teaspoon shrimp, powder
• 4  carrots, peeled and diced
• 1⁄2 small cabbage, shredded
• 1  sweet potato, diced
•  salt

Directions

1. Boil water and stir in peanut butter; simmer for 20 minutes to reduce, skimming off any accumulated fat from the surface.
2. Meanwhile, in a Dutch oven, brown the lamb in the oil, stir in onions and cook until translucent, about 10 minutes.
3. Add garlic, cook about 30 seconds; stir in tomatoes, thyme, shrimp powder, and season with salt.
4. Add carrots, cabbage, and peanut butter reduction; simmer and further reduce another 20 minutes.
5. Add sweet potatoes and cook until vegetables are tender, 40 minutes.