This is my RV-easy rendition of mafe – a traditional lamb and peanut stew from Senegal. I used meat from lamb chops, but shoulder would also work well. Butternut squash is readily available these days already peeled and chopped – very easy! Serve over basmati, brown basmati or white rice.
Olive Oil
1 pound lamb stew meat, cut into small (dice-size) cubes
1 Tablespoon red or white wine vinegar
1 large yellow onion, chopped
1 jalapeno pepper, diced
4 cloves minced garlic
One 8-ounce can tomato sauce
1/4 cup peanut butter (creamy or chunky)
4 cups chicken stock, divided
2 large Yukon (or yellow) potatoes, peeled and cut into half-inch cubes
1 pound butternut squash, peeled and cut into one inch cubes
1 teaspoon Kosher salt, or to taste
Ground black pepper, to taste
Optional garnish suggestions:
Slivered green onion, chopped parsley and/or chopped peanuts
Heat a Dutch oven over medium heat and coat the bottom with olive oil. Saute the lamb cubes until brown. Drizzle vinegar over. Add onion, jalapeno and garlic to the pot and saute until soft, about five minutes. Pour tomato sauce, peanut butter and two cups of stock into the lamb mixture. Stir well and let simmer, uncovered, for 30 minutes.
Add the potatoes and another cup of stock. Simmer, slightly covered, an additional 15 minutes.
Add the cubed butternut squash and the remaining cup of stock. Simmer, slightly covered, 15 more minutes, or until potatoes and butternut squash are tender. Taste, and add salt & pepper if desired.
Serve over rice, garnished if desired. Serves 4.