Lamb and Peanut Stew

lamb and peanut stew

Winter calls for comfort food, foods that warm your cockles and hugs you from the inside. If you follow me on Instagram you’ll know that I have fallen in love with my new pressure cooker. It’s such a great gadget and I have made so much use of it due to its quick cooking times. Stews and curries have been a favourite to cook in it. Here’s a super tasty African-style lamb and peanut stew. I used lamb neck for this recipe for a deep, rich, meaty flavour and cooks in a quarter of the time in the pressure cooker, than on a conventional hob.

Lamb and Peanut Stew

December 21, 2017
: 4
: 10 min
: 45 min
: 55 min
: Easy!


  • 800g lamb neck (chopped into bitesize chunks)
  • 2 tbsp peanut butter
  • 100ml beef stock
  • 1 large chopped onion
  • 1 large diced carrot
  • 3 cloves crushed garlic
  • 2 tbsp fish sauce
  • 1 finely chopped Scotch bonnet
  • 2 tsp tomato puree
  • 2 tbsp cooking oil
  • 1 tbsp ground coriander
  • 1 tbsp ground ginger
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • Garnish
  • Small bunch of fresh coriander
  • 1 fresh chilli
  • Handful of roughly chopped peanuts.
  • Step 1 If you have an electric pressure cooker set to browning function, add oil in the base and fry the onion, carrot and garlic for 3 minutes, then add the lamb and continue to fry for further 3 minutes or until the lamb is brown on all sides.
  • Step 2 Add all the other ingredients to the base, cover with the lid and pressure cook (with the valve closed) for 45 minutes.
  • Step 3 Once cooked serve with basmati rice and garnish with a sprinkle of coriander, chilli and peanuts.

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