African Lamb and Peanut Stew

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 teaspoons canola oil 
• 0.5 cup carrots sliced
• 10 ounce couscous 
• 2 teaspoons garam masala 
• 2  garlic cloves minced
• 1  jalapeno finely chopped
• 0.8 pound leg of lamb boneless trimmed cut into 1-inch cubes
• 1.5 cups cut okra frozen
• 1 large onion thinly sliced
• 0.3 cup chunky peanut butter natural-style
• 1.5 teaspoons salt 
• 2 small sweet potatoes peeled cut into 1-inch cubes
• 2 cups tomatoes chopped
• 2 tablespoons tomato paste 
• 2 cups water divided

Equipment

• bowl
• frying pan
• whisk
• dutch oven

Directions

1. Heat oil in a medium Dutch oven coated with cooking spray over medium-high heat.
2. Add lamb, and cook 8 to 10 minutes or until browned, stirring frequently.
3. Add garam masala, onion, and garlic; cook 3 to 4 minutes or until onion is tender, stirring frequently.
4. Combine tomato paste and 1 cup water in a small bowl.
5. Add tomato paste mixture and tomato to Dutch oven. Stir in remaining 1 cup water; bring mixture to a boil over medium-high heat.
6. Add carrot and sweet potato; cover, reduce heat, and simmer 25 minutes or until vegetables are tender.
7. Add okra; cook 5 minutes.
8. Remove 1/4 cup cooking liquid from pan; place in a small bowl.
9. Add peanut butter, and stir with a whisk.
10. Add peanut butter mixture to pan; stir in jalapeo pepper, salt, and black pepper. Cook over medium-low heat 15 minutes or until thickened.
11. . While stew simmers, prepare couscous according to package directions, omitting salt and fat.
12. Serve stew over hot cooked couscous.