Lamb Stew with Peanut Sauce

• 2 tablespoons olive oil
• 1 1/2 pounds lamb shoulder, trimmed of excess fat and cut into 1 1/2-inch pieces
• 1 clove garlic, minced
• 1/4 cup smooth peanut butter
• 3 tablespoons low-sodium soy sauce
• 3 tablespoons dark brown sugar
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon molasses
• 1/8 teaspoon cayenne pepper
• 1/2 cup water
• 1/4 cup chopped roasted peanuts
• 2 tablespoons chopped fresh cilantro for garnish
• Salt and freshly ground black or white pepper to taste

1. Warm the olive oil in a large saute pan over medium-high heat.
2. Add the lamb, in batches if necessary, and brown quickly on all sides, about 5 minutes.
3. Using a slotted spoon, transfer to the slow cooker.
4. Add the garlic to the pan and saute for 1 minute, then add the peanut butter, soy sauce, sugar, lemon juice, molasses, and cayenne pepper, scraping up the brown bits and stirring with a whisk.
5. Add the water to the pan, stir, and pour the mixture over the lamb in the crock.
6. Cover and cook on LOW for 6 to 8 hours.
7. At the end of the cooking time, stir in the peanuts and cilantro.
8. Season with salt and pepper.
9. Serve hot.

olive oil, lamb shoulder, clove garlic, smooth peanut butter, soy sauce, dark brown sugar, freshly squeezed lemon juice, molasses, cayenne pepper, water, peanuts, fresh cilantro, salt

Taken from www.cookstr.com/recipes/lamb-stew-with-peanut-sauce (may not work)