Slow-Cooker Maafe Peanut Stew with Lamb

Maafe, the beloved West African peanut stew, builds deep savor from groundnuts simmered with meat and vegetables. This slow-cooker take browns lamb shoulder, then lets creamy peanut butter, tomatoes, and sweet potato melt into a rich dinner.

Serves 6 · 25 min prep · 450 min cook

Estimate for one serving

• 612 cal
• 38g protein
• 42g carbs
• 34g fat
• 3g fiber

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Ingredients

• 2 lb boneless lamb shoulder, cut into 1½-inch chunks
• 1½ tsp kosher salt
• ¾ tsp black pepper
• 2 tbsp neutral oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp tomato paste
• 1 (14.5 oz) can crushed tomatoes
• ¾ cup natural creamy peanut butter
• 3 cups low-sodium chicken or beef broth
• 1 large sweet potato, peeled and cubed
• 2 carrots, sliced into coins
• 1 bay leaf
• ¼ tsp cayenne pepper
• 1 tsp ground cumin
• 3 cups chopped collard greens or kale
• 2 tbsp fresh lime juice
• ⅓ cup chopped roasted peanuts
• ¼ cup fresh cilantro leaves
• 4 cups cooked white rice or fonio, for serving

Instructions

1. 1Pat the lamb dry and season all over with salt and black pepper. Heat the oil in a large skillet over medium-high until shimmering.
2. 2Brown the lamb in batches, turning so each side gets deep golden edges, about 6 to 8 minutes per batch; transfer the seared meat to the slow cooker.
3. 3In the same skillet, lower heat to medium and add the onion. Cook until soft and lightly golden, scraping up browned bits, about 5 minutes.
4. 4Stir in the garlic, ginger, and tomato paste; cook until the paste darkens and smells toasty, about 1 to 2 minutes. Scrape the mixture into the slow cooker.
5. 5Whisk the peanut butter into the broth until smooth, then pour over the lamb along with the crushed tomatoes, sweet potato, carrots, bay leaf, cayenne, and cumin. Stir gently to coat.
6. 6Cover and cook on Low for 7 to 8 hours or on High for 4 to 4½ hours, until the lamb is fork-tender and the sweet potato yields easily to a knife.
7. 7About 30 minutes before serving, stir in the collard greens so they wilt into the stew and stay bright. Taste and adjust salt if needed.
8. 8Fish out the bay leaf. Stir in the lime juice for brightness. Ladle into bowls over hot rice or fonio.
9. 9Top each serving with chopped roasted peanuts and cilantro. Serve hot so the peanut broth stays silky and the lamb shreds easily with a spoon.