Categories: lamb

Ingredients

• 2 pounds lamb stew meat (leg or shoulder, cut into 1 1/4-inch dice)
• 2 teaspoons kosher salt, more to taste
• 1 teaspoon freshly ground black pepper, more to taste
• 1 tablespoon peanut oil
• 1 1/2 cups diced onions
• 6 cloves garlic, chopped
• 2 cups chopped tomatoes
• 3/4 cup peanut butter, preferably unsweetened
• 6 ounces tomato paste (1 small can)
• 2 cans (14 ounces) chicken broth
• 1 scotch bonnet or habanero chili, split but left whole
• 1/2 teaspoon sugar (if using unsweetened peanut butter)
• 2 large carrots, peeled, cut into 6 large pieces
• 1 large baking potato, peeled, cut into 6 large pieces
• 1 head of cabbage or cauliflower, cored, cut into 6 large pieces
• 12 small pods fresh okra
• Cooked white rice for serving.

Directions

1. Season lamb with 1 1/2 teaspoons salt and the black pepper. Pour oil into a wide, heavy-bottomed 8-quart pot over high heat. When oil shimmers, sear lamb in batches, taking care not to crowd pan, until browned all over. Reserve.

2. Add onions and garlic to pan and sauté, stirring, until onions just begin to brown. Add tomatoes. Whisk peanut butter with 1 1/2 cups hot water and reserve; whisk tomato paste with 1 cup water and reserve. When fresh tomatoes have nearly broken down (about 5 minutes), add diluted peanut butter, diluted tomato paste, chicken broth, chili, sugar (if using) and remaining salt, and cover.

3. When stew begins to simmer, reduce heat to medium-low and add lamb. Let simmer, partially covered, 35 minutes. Add carrots and potatoes, and let simmer 25 minutes more, then add cabbage or cauliflower and okra. Continue to cook until vegetables are fork tender, about 20 minutes. Season to taste with salt and black pepper. Discard chili. Let stew rest 5 minutes, then ladle over hot, cooked white rice.

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