1/4 cup peanut oil
1.5kg diced lamb
1 large brown onion chopped
3 heads garlic cloves seperated, smashed and peeled
2 cup chopped carrots
2 cups chopped celery
8 cup chicken stock
400gm can whole tomatoes undrained
3 bay leaves
500gms pitted dried prunes
500gms waxy potatoes cut into 3cm cubes
400gm can coconut milk
1 cup peanut butter crunchy or smooth
1 green capsicum seeds removed and finely chopped
2 tbsps spicy tomato sauce
Salt and pepper
In a large lidded saucepan heat the oil over medium high heat until hot. Add the lamb half at a time and brown evenly stirring occasionaly poor off any drippings.
Return the lamb to the saucepan. Add the onion and garlic and cook for 5 minutes stirring occassionaly. Add the carrot and celery and continue to cook for 5 minutes. Stir in the chicken stock, tomatoes and bay leaves and bring to the boil.
Reduce the heat to low, cover and simmer for 10 minutes. Add the dried prunes, potatoes, coconut milk, peanut butter, capsicum and tomato sauce. Stir until the peanut butter is blended. Cover and simmer for 30 minutes or until the lamb and potatoes are tender.
Season with salt and pepper to taste. Remove the bay leaves before serving.
Serve with curried pistachio couscous.