West African Peanut & Lamb Stew

Ingredients

Protein & Base

• 2½ lbs lamb shoulder or leg, cut into 2-inch cubes

• 3 tbsp palm oil (or substitute avocado oil if preferred)

• 1 large yellow onion, finely chopped

• 4 cloves garlic, minced

• 1 tbsp fresh ginger, grated

Spices & Seasoning

• 2 tsp ground coriander

• 1½ tsp smoked paprika

• 1 tsp ground cumin

• 1 tsp white pepper

• ½ tsp cayenne pepper (adjust to taste)

• 2 bay leaves

• Salt to taste

Stew Body

• ½ cup natural peanut butter (unsweetened)

• 1½ cups crushed tomatoes

• 5 cups beef or lamb stock

Vegetables

• 2 sweet potatoes, peeled and cubed

• 2 carrots, sliced thick

• 1 cup okra, sliced (optional but traditional)

• 1 red bell pepper, chopped

Finishing

• 1 tbsp lime juice

• Chopped fresh cilantro or parsley for garnish

Instructions

1. Brown the Lamb
   Preheat the Nutri-Stahl 6 QT over medium-high heat. Add palm oil. Season lamb lightly with salt and brown in batches until well caramelized. Remove and set aside.

2. Build the Aromatic Base
   Lower heat to medium. Add onions and sauté until soft and golden. Stir in garlic and ginger; cook for 30–45 seconds until fragrant.

3. Bloom the Spices
   Add coriander, paprika, cumin, white pepper, cayenne, and bay leaves. Stir continuously for 1 minute to release oils.

4. Create the Stew
   Return lamb to the pot. Add crushed tomatoes and stock. Stir well, scraping the bottom to deglaze. Bring to a gentle simmer.

5. Slow Covered Simmer
   Cover with the Nutri-Stahl lid and simmer on low heat for 60 minutes, allowing the lamb to tenderize.

6. Add Peanut Base & Vegetables
   Whisk peanut butter with a ladle of hot broth until smooth, then stir into the stew. Add sweet potatoes, carrots, okra, and bell pepper. Cover and simmer an additional 30–40 minutes until vegetables are tender and stew thickens.

7. Finish & Adjust
   Stir in lime juice. Adjust seasoning with salt as needed. Remove bay leaves.