Savory Lamb Stew With Sweet Potatoes

Savory Lamb Stew With Sweet Potatoes

Ingredients:
3 tsp olive oil
1 lb (500 g) well-trimmed lean leg of lamb, cut into 1-in (2.5 cm) chunks
1 medium onion, finely chopped
4 cloves garlic, minced
⅓ cup plus 1½ cups water
1 cup canned crushed tomatoes
1 lb (500 g) sweet potatoes, peeled and cut into ½-in (1 cm) chunks
2 Tbsp creamy peanut butter
½ tsp salt
½ tsp cayenne pepper
10 oz (300 g) frozen cut or whole okra, thawed

Directions:
1. Preheat oven to 350°F (180°C). In large nonstick Dutch oven or flameproof casserole, heat 2 tsp
oil over medium-high heat. Add lamb and sauté for 5 minutes, or until browned. With slotted spoon,
transfer lamb to plate.
2. Reduce heat to medium and add remaining 1 tsp oil, onion, and garlic. Cook for 2 minutes. Stir in
⅓ cup water and cook until onion is golden brown and tender, about 5 to 8 minutes.
3. Stir in tomatoes, sweet potatoes, peanut butter, salt, cayenne, and 1½ cups water. Bring to a boil.
Return lamb to pan. Cover, transfer to oven, and bake for 25 minutes.
4. Stir in okra, return pan to oven, and bake for 15 minutes, or until lamb and okra are tender.