• Cooking Time:
  • Servings:
  • Preparation Time:



  • 2 medium lemons, peeled
  • 2 small green bell peppers, each in 3 pieces
  • 3 large leeks, trimmed to last 1-inch of green part, each cut into 3-inch pieces
  • 1 piece ginger
  • 2 onions, quartered
  • 2 tablespoons lard, divided
  • 2¼ pounds lamb cubes
  • 1 tablespoon unsalted butter
  • 2½ cups beef broth
  • Salt and pepper to taste
  • 2½ tablespoons unsalted peanuts


  • 1. Using the slicing disc in a food processor, process the lemons, and remove. Stack the peppers upright
  • and process; remove. Feed leeks into tube and process; set aside.
  • 2. Insert the metal blade into the food processor. With motor running, drop in ginger and process until
  • finely chopped. Add onions and pulse 5 times.
  • 3. Heat 1 tablespoon of the lard in a Dutch oven; add half of the lamb cubes and brown well. Remove
  • lamb to a large bowl. Add remaining 1 tablespoon of lard to the Dutch oven and brown the remaining
  • lamb cubes. Remove to the bowl.
  • 4. Melt the butter in the Dutch oven; add peppers, leeks, ginger, and onions, and cook until limp (about 5
  • minutes). Add lamb and juices from bowl, lemon slices, broth, salt, and pepper; simmer, covered, for 35
  • minutes. Remove cover and simmer 10 minutes.
  • 5. Drop peanuts through tube of food processor and pulse until finely chopped. Stir peanuts into stew 5
  • minutes before serving.

Categories: Lamb/Sheep 
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