Senegalese Mafé with Lamb

Ingredients

• 2 lbs Lamb shoulder, cut into 1.5-inch cubes
• 1 cup Creamy natural peanut butter (unsweetened)
• 3 tbsp Tomato paste
• 1 piece Large yellow onion, finely diced
• 4 pieces Garlic cloves, minced
• 4 cups Beef or lamb stock
• 2 pieces Large carrots, peeled and sliced into thick rounds
• 2 pieces Yukon Gold potatoes, peeled and quartered
• 1 piece Scotch Bonnet or Habanero pepper (whole)
• 3 tbsp Peanut oil
• 1 tbsp Fresh ginger, grated
• 1 tsp Smoked paprika

Instructions

1. 1

   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.

2. 2

   Reduce heat to medium and sauté the onions, garlic, and ginger in the remaining fat until softened and translucent, about 5 minutes.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   Discard the whole pepper and serve the stew over hot jasmine rice or fonio, garnishing with crushed peanuts if desired.