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This is a hearty one-pot meal with its roots in the Caribbean and West Africa.It is full of rich deep spicy flavors, great for cold, wintery nights.

  • 1 kg bone less lamb
  • 2 tablespoons olive oil
  • 1 medium onion, very finely minced
  • 3 cloves garlic, finely minced
  • 1 tbsp fresh minced ginger
  • ½ tsp crushed red chili pepper
  • 400 g can crushed or diced tomatoes
  • ½ cup peanut butter (or almond or sunflower butter)
  • 1 tsp dried coriander (optional)
  • 2 cups vegetable broth (or water)
  • 1 medium sweet potato (about 1 lb), peeled and diced
  • 1 can kidney or black beans, drained and rinsed
  • 1 ½ cups frozen peas (or frozen/canned corn)
  • 2 cups hearty leafy greens (spinach, arugula, kale, collard)
  • Salt and pepper
  • Blend tomatoes along with their juice for a few seconds in the food processor or blender, just to break them up.
  • Heat oil in a large pot over medium heat. Add the onion and cook until soft but not brown, about 10 minutes.
  • Add the garlic, ginger and chili and cook for about 5 minutes to soften.
  • Add the tomatoes, stir to combine, then add the peanut butter (and coriander, if using), stirring it in until smooth.
  • Add the boneless lamb, cover and cook for 15 minutes.
  • Stir in the broth add sweet potatoes. Cover the pan and simmer until the sweet potatoes are tender but not falling apart (about 15 minutes).
  • Add the black beans, peas/corn, and greens and cook until the beans and peas/corn are heated through and the greens are wilted.
  • Season with salt and pepper, and add additional crushed chili flakes, as per your spice preference.

Not reviewed yet

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