Spicy Lamb and Peanut Stew

• 2 tablespoons peanut oil
• 1 3/4 pounds lamb shoulder, trimmed, cut into 1-inch cubes
• 2 large onions, coarsely chopped
• 1 6-ounce can tomato paste
• 3 bay leaves
• 1/4 teaspoon cayenne pepper
• 1 3/4 cups beef stock or canned beef broth
• 1 3/4 cups water
• 3/4 cup old-fashioned style or freshly ground peanut butter
• 1 cup diced carrots
• 4 jalapeno or 2 habanero chilies, halved, seeded
• 1 cup frozen peas
• Cooked rice

1. Heat oil in heavy large saucepan or Dutch oven over medium-high heat.
2. Add lamb and onions and cook until lamb is brown, stirring occasionally, about 6 minutes.
3. Mix in tomato paste, bay leaves and cayenne pepper and cook 1 minute.
4. Season with salt and pepper.
5. Add beef stock and water and bring to boil.
6. Simmer until lamb is tender, about 1 hour 20 minutes.
7. Stir peanut butter, carrots and jalapenos into stew and cook until carrots are tender, about 30 minutes.
8. Add peas and cook until heated through.
9. Discard jalapenos.
10. Serve stew over rice.

peanut oil, lamb shoulder, onions, tomato paste, bay leaves, cayenne pepper, beef stock, water, oldfashioned style, carrots, chilies, frozen peas, rice

Taken from www.epicurious.com/recipes/food/views/spicy-lamb-and-peanut-stew-1431 (may not work)