Spicy Lamb and Peanut Stew
| Yield: | 1 Servings |
| Categories: |
| 2 | tb | Peanut oil |
| 1 3/4 | lb | Lamb shoulder; trimmed, cut into 1-inch cubes |
| 2 | lg | Onions; coarsely chopped |
| 1 | cn | (6-oz) tomato paste |
| 3 | Bay leaves | |
| 1/4 | ts | Cayenne pepper |
| 1 3/4 | c | Beef stock or canned beef broth |
| 1 3/4 | c | Water |
| 3/4 | c | Old-fashioned style or freshly ground peanut butter |
| 1 | c | Diced carrots |
| 4 | Jalape?o or 2 haba?ero chilies; halved, seeded | |
| 1 | c | Frozen peas |
| Cooked rice |
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