Groundnut Stew

• 6 ounces lamb stew meat, cut into 1/2-inch pieces
• 6 ounces pork stew meat, cut into 1/2-inch pieces
• 2 tablespoons peanut oil
• 1 large onion, cut into wedges
• 1 large green pepper, cut into wedges
• 1 cup chopped tomatoes
• 4 cups cubed eggplant
• 2 cups water
• 1/2 cup fresh or frozen sliced okra
• 1/2 cup creamy peanut butter
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Hot cooked rice
• Chopped green onions, optional

1. In a large skillet, brown meat in oil; set aside. In a food processor, combine the onion, green pepper and tomatoes; cover and process until blended.
2. In a large saucepan, combine the eggplant, water, okra and onion mixture. Bring to a boil. Reduce heat; cook, uncovered, until vegetables are tender, 7-9 minutes.
3. Stir in the peanut butter, salt, pepper and browned meat. Cook, uncovered, until heated through, about 10 minutes. Serve with rice. If desired, top with chopped green onions.
4. Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

lamb stew meat, pork stew meat, peanut oil, onion, green pepper, tomatoes, eggplant, water, okra, peanut butter, salt, pepper, rice, green onions

Taken from www.tasteofhome.com/recipes/groundnut-stew/ (may not work)