Ingredients with Measurements:
- 2 lbs lamb stew meat, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 can diced tomatoes (14.5 oz)
- 1 cup beef broth
- 1 cup peanut butter
- 1 sweet potato, peeled and diced
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 cup chopped cilantro
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the lamb stew meat and cook until browned on all sides, about 5-7 minutes.
3. Remove the lamb from the pot and set aside.
4. Add the chopped onion and garlic to the pot and cook until softened, about 3-5 minutes.
5. Stir in the tomato paste and cook for another minute.
6. Add the diced tomatoes, beef broth, and peanut butter to the pot and stir until well combined.
7. Return the lamb to the pot and add the sweet potato, carrots, celery, salt, black pepper, cayenne pepper, ground ginger, ground cinnamon, ground cloves, and ground nutmeg.
8. Stir everything together until well combined.
9. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the lamb is tender and the vegetables are cooked through.
10. Stir in the chopped cilantro and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 1-2 hours
Temperature:
- Simmer on low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 550
- Fat: 35g
- Carbohydrates: 25g
- Protein: 40g
- Fiber: 6g
Substitutions for ingredients:
- Beef stew meat can be substituted for lamb stew meat
- Almond butter or cashew butter can be substituted for peanut butter
- Regular potatoes can be substituted for sweet potatoes
- Parsnips can be substituted for carrots
- Bell peppers can be substituted for celery
Variations:
- Add chopped kale or spinach to the pot during the last 10-15 minutes of cooking
- Use chicken or beef instead of lamb
- Add a can of chickpeas or black beans for extra protein and fiber
Tips and tricks:
- Make sure to brown the lamb well before adding the vegetables and liquids to the pot for maximum flavor
- Stir the pot occasionally while simmering to prevent the peanut butter from sticking to the bottom
- Adjust the seasoning to taste before serving
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in a pot on the stove over low heat, stirring occasionally, until heated through
Presentation ideas:
- Serve in bowls with a sprinkle of chopped cilantro on top
Garnishes:
- Chopped peanuts or cashews
- Sliced scallions
- Squeeze of lime juice
Pairings:
- Steamed rice or quinoa
- Naan bread or pita bread
Suggested side dishes:
- Roasted vegetables
- Green salad with a citrus vinaigrette
Troubleshooting advice:
- If the peanut butter separates from the liquids, use an immersion blender or transfer the mixture to a blender and blend until smooth
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat
Food history:
- Maafe is a traditional West African stew that is typically made with beef, peanut butter, and vegetables
Flavor profiles:
- Savory, nutty, spicy, sweet
Serving suggestions:
- Serve hot as a main dish for dinner or lunch
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Region: Mali