Chef Peter Julian’s Spicy Lamb and Peanut Stew for the Slow Cooker

Recipe Ingredients

1 lb.  lamb shoulder or sirloin, cut into 3/4- inch cubes
1/2 c. chopped onion
2 cloves garlic, finely chopped
1 1/2 c. fat-free beef broth
2 medium carrots, sliced
1/2 lb. fingerling potatoes quartered
1/4 t. salt
1/4 t. pepper
1/8 t. cayenne
1/2 c. frozen peas
1/4 to1/2 c. all-natural peanut butter
chopped dry roasted peanuts for garnish.

Directions

1. Spray large saucepan with nonstick cooking spray. Add lamb, onion and garlic. Brown meat over medium-high heat.

2. Place meat mixture into crock pot or slow cooker. Add beef broth. Cook on low heat for 4 to 6 hours.

3. Add vegetables and other remaining ingredients. Cook for an additional 1-2 hours on low heat or until vegetables are tender.

4. Serve over basmati rice. Garnish with chopped peanuts, if desired.