March, 2009 - Volume 10, Issue 5



Nancyjo Riekse’s Lamb Stew w/Peanut Sauce



This is a great slow-cooked meal to come home to! Thanks to Flying Mule Farm for the recipe!

	2 TBS light olive oil 1 ½ lbs. Flying Mule Farm’s lamb shoulder, trimmed of excess fat & cut into 1-½” pieces 1 clove garlic, minced ¼ cup smooth peanut butter 3 TBS low-sodium soy sauce 3 TBS dark brown sugar 2 TBS fresh lemon juice 1 TBS molasses 1/8 tsp cayenne pepper ½ c water ¼ c chopped roasted peanuts 2 TBS chopped fresh cilantro (garnish) Salt & pepper, to taste

Warm olive oil in a sauté pan over medium-high heat. Add lamb and brown quickly on all sides. Using a slotted spoon, transfer to slow-cooker. Add the garlic and sauté for a minute, then add peanut butter, soy sauce, sugar, lemon juice, molasses, and cayenne, scraping up brown bits and stirring with a whisk. Add water and pour over lamb in the crock. Cover and cook on LOW for 6-8 hours. At end of cook time, stir in peanuts and cilantro. Season to taste. Serve hot over brown jasmine rice or couscous.