Lamb Stew with Sweet Potatoes
Number of servings : Prep time: Cooking time: 30 minutes Type of meal : | Main Courses | Main Courses
Number of servings :
Cooking time: 30 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
3 teaspoons olive oil
450 g well-trimmed lean leg of lamb, cut into 2.5-cm chunks
1 medium onion, finely chopped
4 cloves garlic, minced
1 cup canned crushed tomatoes
450 g sweet potatoes, peeled and cut into 1-cm chunks
2 tablespoons creamy peanut butter
1 teaspoon salt
½ teaspoon cayenne pepper
280 g frozen cut or whole okra, thawed
- Preheat the oven to 180°C. In a large nonstick Dutch oven or flameproof casserole, heat 2 teaspoons of the oil over medium-high heat. Add the lamb and sauté for 5 minutes, or until browned. With a slotted spoon, transfer the lamb to a plate.
- Reduce the heat to medium and add the remaining 1 teaspoon oil, the onion, and garlic; cook for 2 minutes. Stir in ⅓ cup of water, and cook until the onion is golden brown and tender.
- Stir in the tomatoes, sweet potatoes, peanut butter, salt, cayenne, and 1½ cups of water; bring to a boil. Return the lamb to the pan. Cover, transfer to the oven, and bake for 25 minutes.
- Stir in the okra, return the pan to the oven, and bake for 15 minutes, or until the lamb and okra are tender.
Nutrients per serving: 363 calories, 13 g total fat (23% saturated), 29 g protein, 33 g carbohydrate, 6.5 g fiber, 73 mg cholesterol, 803 mg sodium.
Imported on 2011-01-20 20:26:46 — Original ID:485