YIELD: 12 servings
36 oz. American Lamb boneless shoulder or sirloin, cut into
¾ cup onion, chopped
3 cloves garlic, finely chopped
4 cups fat-free beef broth
6 medium carrots, sliced
1½ lbs. small new potatoes, halved or quartered
¾ tsp. salt
¾ tsp. pepper
½ tsp. cayenne
1½ cups frozen peas
¾ cup peanut butter for garnish, if desired: chopped dry roasted peanuts
1. Spray large saucepan and 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.
Recipe and photo: American Lamb Board