Directions

1. 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.
2. 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.
3. 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.
4. 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.