PEANUT LAMB CURRY2 tablespoons peanut oil
1 pound boneless lamb shoulder, cut into 1-inch cubes
4 medium onions, halved, each half cut into 3 wedges
2 large garlic cloves, minced
2 1/2 teaspoons ground ginger
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon cayenne pepper, or less to taste
1/8 teaspoon ground cloves
1/4 cup dry vermouth, dry white wine or water
3/4 cup plain yogurt (regular, low-fat or fat-free)
1/4 cup creamy natural peanut butter
1/4 cup golden raisins
TO BROWN THE MEAT:
Heat large Dutch oven over medium heat. Add oil. Add lamb chunks. Cook, turning often, for 4 minutes or until just browned all over. (Note: Brown in batches, if necessary.) Transfer lamb to large platter. Set aside.
TO MAKE THE SAUCE:
Add onions to pot. Saute for 3 minutes or until lightly browned.
Add garlic. Cook for 10 seconds.
Sprinkle in ginger, coriander, cinnamon, salt, cayenne and cloves. Stir well. Cook for 10 seconds.
Add vermouth, wine or water to deglaze pot. Scrape up any browned bits on bottom of pan.
TO FINISH CURRY:
Add meat to sauce. Add yogurt, peanut butter and raisins. Stir until peanut butter dissolves. Cover pot. Reduce heat to very low. Simmer slowly, stirring often, for 40 minutes or until meat is very tender when pierced with fork. Remove from heat. Let rest 5 minutes. Serve.
Makes 4 servings
Source:
The Ultimate Peanut Butter Book: Savory & Sweet, Breakfast to Dessert, Hundreds of Ways to Use America's Favorite Spread by Bruce Weinstein and Mark Scarbrough
