Lamb Peanut Stew

Ingredients

• 400 g lamb meat (e.g., shoulder)
• 1 stalk Celery
• 2 onions
• 2 cloves garlic
• 500 g beef tomato
• 2 tbsp clarified butter
• 800 ml lamb stock (ready-made)
• 125 g peanut butter
• Salt
• freshly ground pepper
• 1 tsp curry powder
• 1 tbsp Lemon Juice
• 1 red chili pepper
• 4 tbsp roasted peanuts (unsalted, roughly chopped)

Instructions

1. 1.

   Wash the celery. Peel the onions and garlic, wash and trim the celery. Dice the onions, garlic, and celery into small cubes. Wash the chilies, halve them, remove seeds, and finely chop. Cut the lamb into bite‑sized pieces. Heat clarified butter in a wide pot, sauté the celery, garlic, and onion cubes over medium heat while stirring. Add the meat and brown it.

2. 2.

   Season with salt, pepper, curry, and lemon juice, then pour in the lamb stock. Stir in the peanut butter and chili bits, simmer gently for about 15 minutes, occasionally stirring. Meanwhile, blanch the tomatoes, peel them, and dice the flesh small. Fold the tomato into the peanut soup and let it simmer another 10 minutes. Taste and serve sprinkled with chopped peanuts.