Japanese Lamb Stew With Peanut Sauce (omac)

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 tablespoons vegetable oil, divided
• 3 lbs lamb, well trimmed, cut into 1 1/2 inch cubes
• 2 large garlic cloves, peeled and crushed
• 6 tablespoons soy sauce
• 1 1/2 tablespoons dark molasses
• 1/2 cup smooth peanut butter
• 1/3 cup dark brown sugar
• 4 tablespoons fresh lemon juice
• 1/4 teaspoon ground red pepper
• salt, to taste
• fresh ground black pepper, to taste
• 1/2-3/4 cup water
• 1/2 cup peanuts, chopped
• 3 tablespoons fresh cilantro, chopped, for garnish

Recipe

• 1 in a large, heavy casserole (dutch oven), heat 2 tablespoons of the oil over medium-high heat until hot.
• 2 add just enough lamb to cover the bottom of the pan without crowding and brown on all sides.
• 3 remove the browned pieces with a slotted spoon to a bowl and continue browning the rest of the meat, adding additional oil as needed.
• 4 add the garlic (to the now empty casserole pan or dutch oven) and after a few seconds, the soy sauce, molasses, peanut butter, brown sugar, lemon juice, red pepper, salt and pepper.
• 5 stir, scraping up any browned bits, and mix well.
• 6 now stir in 1/2 cup water and return the meat to the casserole pan, cover and simmer until the meat is very tender, stirring occasionally, about 40-45 minutes.
• 7 if the sauce becomes too thick, add the remaining water.
• 8 a few minutes before serving, stir in the chopped peanuts.
• 9 sprinkle with cilantro for garnish.
• 10 serve with steamed rice, brown rice, or even couscous and a vegetable like snow peas.