African Lamb And Peanut Stew

• 1 1/2 pounds boned leg of lamb, trimmed and cut into 1-inch cubes
• Cooking spray
• 2 teaspoons peanut oil
• 4 cups thinly sliced onion
• 8 garlic cloves, minced
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon ground red pepper
• 4 cups water
• 1 large peeled sweet potato, cut into 1-inch pieces
• 2 large carrots, cut into 1-inch pieces
• 1/3 cup reduced-fat chunky peanut butter
• 1/4 cup tomato paste
• 2 (14 1/2-ounce) cans diced tomatoes, drained
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 cups sliced fresh or frozen cut okra
• 4 cups hot cooked long-grain rice

1. Heat a large Dutch oven over mediumhigh heat. Coat lamb with cooking spray. Add lamb to pan; cook 5 minutes or until browned, stirring frequently. Drain in a colander; set aside. Wipe drippings from pan with a paper towel.
2. Recoat Dutch oven with cooking spray; add oil. Place over medium-high heat. Add onion and garlic; cook 2 minutes, stirring constantly. Return lamb to pan, and add coriander, cumin, and red pepper. Cook 2 minutes, stirring constantly.
3. Add water and next 7 ingredients; stir well, and bring to a boil. Cover, reduce heat, and simmer 30 minutes. Add okra, and cook an additional 5 minutes.
4. Spoon rice into individual bowls; top with stew.

lamb, cooking spray, peanut oil, onion, garlic, ground coriander, ground cumin, ground red pepper, water, sweet potato, carrots, peanut butter, tomato paste, tomatoes, salt, freshly ground black pepper, okra, hot cooked

Taken from www.myrecipes.com/recipe/african-lamb-peanut-stew-0 (may not work)