![]() ![]() Serve your stew with cooked brown rice, couscous, or chunks of crusty bread. ![]() Add the onion and garlic and cook until golden, about 6 minutes. to puree 1 quart beef stock 1 onion, chopped 8 okra pods, stemmed and chopped 1 large eggplant, chopped 3 tomatoes, chopped. Top your stew with chopped peanuts and serve hot! Step 2: Heat the oil over medium heat in a Dutch oven or other wide, heavy- bottomed pot.Stir everything to dissolve the peanut butter, and cook the stew uncovered for another 10 – 15 minutes or until the sweet potatoes are fork-tender and the eggplant is soft. Now you add the okra, kidney beans, peanut butter, and salt to the stew.Stir it frequently and cook until the slime dissipates. Add tomatoes, okra, and stir in spices and cover reduce heat to simmer. While the stew is simmering, you cook the okra on high with a little oil. ![]() Cook the onions and garlic in the remaining 2 tbsp olive oil until theyre tender and just starting to brown. Brown the lamb in the remaining 2 tbsp olive oil and then set it aside. You reduce heat to low, cover the pot and let simmer, stirring occasionally for 15 minutes Toss the eggplant cubes in 2 tbsp olive oil and roast them for 20 minutes.
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