African Lamb And Peanut Stew

• 2 teaspoons canola oil
• Cooking spray
• 3/4 pound boneless leg of lamb, trimmed and cut into 1-inch cubes
• 2 teaspoons garam masala
• 1 large onion, thinly sliced
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 cups water, divided
• 2 cups chopped tomato
• 1/2 cup sliced carrot
• 2 small sweet potatoes, peeled and cut into 1-inch cubes
• 1 1/2 cups frozen cut okra
• 1/4 cup natural-style chunky peanut butter
• 1 jalapeno pepper, finely chopped
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 1 (10-ounce) package couscous

1. Heat oil in a medium Dutch oven coated with cooking spray over medium-high heat. Add lamb, and cook 8 to 10 minutes or until browned, stirring frequently. Add garam masala, onion, and garlic; cook 3 to 4 minutes or until onion is tender, stirring frequently.
2. . Combine tomato paste and 1 cup water in a small bowl. Add tomato paste mixture and tomato to Dutch oven. Stir in remaining 1 cup water; bring mixture to a boil over medium-high heat. Add carrot and sweet potato; cover, reduce heat, and simmer 25 minutes or until vegetables are tender. Add okra; cook 5 minutes.
3. . Remove 1/4 cup cooking liquid from pan; place in a small bowl. Add peanut butter, and stir with a whisk. Add peanut butter mixture to pan; stir in jalapeno pepper, salt, and black pepper. Cook over medium-low heat 15 minutes or until thickened.
4. . While stew simmers, prepare couscous according to package directions, omitting salt and fat. Serve stew over hot cooked couscous.

canola oil, cooking spray, lamb, garam masala, onion, garlic, tomato paste, water, tomato, carrot, sweet potatoes, okra, naturalstyle chunky peanut butter, pepper, salt, freshly ground black pepper, couscous

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