Start to finish: 40 min
12 ounces American Lamb boneless shoulder or sirloin, cut into 3/4- inch cubes
1/2 cup chopped onion
1 clove garlic, finely chopped
1 1/3 cups fat-free beef broth
2 medium carrots, sliced
1/2 pound small new potatoes, halved or quartered (about 4 to 5 potatoes)
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne
1/2 cup frozen peas
1/4 peanut butter
chopped dry roasted peanuts
Servings: 4
1. Spray large saucepan with cover with nonstick cooking spray. Add lamb cubes, onion and garlic. Brown meat over medium-high heat.
2. Stir in broth, carrots, potatoes, salt, pepper and cayenne. Bring to a boil; reduce heat. Cover tightly and simmer 20 minutes.
3. Stir in peas and peanut butter. Cover and cook 5 minutes. Stir gently. Garnish with chopped peanuts, if desired.
12 ounces American Lamb boneless shoulder or sirloin, cut into 3/4- inch cubes
1/2 cup chopped onion
1 clove garlic, finely chopped
1 1/3 cups fat-free beef broth
2 medium carrots, sliced
1/2 pound small new potatoes, halved or quartered (about 4 to 5 potatoes)
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne
1/2 cup frozen peas
1/4 peanut butter
chopped dry roasted peanuts
Servings: 4
1. Spray large saucepan with cover with nonstick cooking spray. Add lamb cubes, onion and garlic. Brown meat over medium-high heat.
2. Stir in broth, carrots, potatoes, salt, pepper and cayenne. Bring to a boil; reduce heat. Cover tightly and simmer 20 minutes.
3. Stir in peas and peanut butter. Cover and cook 5 minutes. Stir gently. Garnish with chopped peanuts, if desired.
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