A thick, slow-cooked stew with tender lamb chunks, carrots, and potatoes in a savory peanut sauce.
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Pat the lamb cubes dry and season generously with salt and pepper; sear in peanut oil in a heavy Dutch oven over high heat until deeply browned on all sides, then remove and set aside.
Reduce heat to medium and sauté the onions, garlic, and ginger in the remaining fat until softened and translucent, about 5 minutes.
Stir in the tomato paste and cook for 3-4 minutes, stirring constantly until it darkens to a deep rust color and begins to caramelize.
Whisk the peanut butter with one cup of warm stock until smooth, then pour into the pot along with the remaining stock, scraping the bottom to deglaze.
Return the lamb to the pot, add the whole Scotch Bonnet pepper (do not pierce it), and bring to a gentle simmer; cover and cook for 60 minutes.
Add the carrots and potatoes to the pot, ensuring they are submerged in the sauce, and continue to simmer covered for another 30-40 minutes.
Remove the lid and simmer for an additional 15 minutes to allow the sauce to reduce and thicken until it coats the back of a spoon with a velvety texture.
Discard the whole pepper and serve the stew over hot jasmine rice or fonio, garnishing with crushed peanuts if desired.
