Lamb Stew with Sweet Potatoes

Number of servings : Prep time: Cooking time: 30 minutes Type of meal : | Main Courses | Main Courses

Number of servings :

Prep time:

Cooking time: 30 minutes

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

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

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.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:485

Lamb Stew with Sweet Potatoes
Lamb Stew with Sweet Potatoes