Lamb Stewed In Peanut Sauce Recipes

Steps:

• FOR LAMB:
• Mix oil, 2 tablespoons hoisin, wine, garlic, ginger and red pepper in medium saucepan. Stir over low heat until warm, about 4 minutes. Cool. Place lamb in glass baking dish. Pour marinade over. Cover; chill at least 4 hours or overnight.
• Preheat oven to 375°F. Drain lamb; pat dry. Heat heavy large skillet over high heat. Add 1 lamb rack; sear on all sides, about 6 minutes. Transfer to baking pan. Repeat with remaining rack. Cool 15 minutes. Mix chili sauce and 8 tablespoons hoisin in small bowl. Brush over lamb. Press nuts onto lamb, coating completely. Bake until meat thermometer registers 130°F for medium-rare, about 20 minutes. Transfer to platter. Tent with foil.
• MEANWHILE, PREPARE SAUCE:
• Boil stock and wine in large skillet until reduced 3/4 cup, about 15 minutes. Add chili sauce and hoisin; boil until reduced to 1/2 cup, about 4 minutes. Remove from heat. Add butter; whisk just until melted.
• Cut lamb between ribs into double chops. Serve with sauce.

Steps:

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

Steps:

• Boil water and stir in peanut butter; simmer for 20 minutes to reduce, skimming off any accumulated fat from the surface.
• Meanwhile, in a Dutch oven, brown the lamb in the oil, stir in onions and cook until translucent, about 10 minutes.
• Add garlic, cook about 30 seconds; stir in tomatoes, thyme, shrimp powder, and season with salt.
• Add carrots, cabbage, and peanut butter reduction; simmer and further reduce another 20 minutes.
• Add sweet potatoes and cook until vegetables are tender, 40 minutes.

Steps:

• In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

Steps:

• In a large, heavy casserole (Dutch oven), heat 2 tablespoons of the oil over medium-high heat until hot.
• Add just enough lamb to cover the bottom of the pan without crowding and brown on all sides.
• Remove the browned pieces with a slotted spoon to a bowl and continue browning the rest of the meat, adding additional oil as needed.
• Add the garlic (to the now empty casserole pan or Dutch oven) and after a few seconds, the soy sauce, molasses, peanut butter, brown sugar, lemon juice, red pepper, salt and pepper.
• Stir, scraping up any browned bits, and mix well.
• Now stir in 1/2 cup water and return the meat to the casserole pan, cover and simmer until the meat is very tender, stirring occasionally, about 40-45 minutes.
• If the sauce becomes too thick, add the remaining water.
• A few minutes before serving, stir in the chopped peanuts.
• Sprinkle with cilantro for garnish.
• Serve with steamed white rice, brown rice, or even couscous and a vegetable like snow peas.