Lamb Chicken And Potato Stew In Peanut Sauce

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 1/2 lbs lamb shoulder, cut into cubes
• 5 1/2 tablespoons olive oil
• 1 lb boneless skinless chicken breast, cut in cubes
• 8 small potatoes, quartered (about 1lb.)
• 1 large onion, chopped
• 6 large garlic cloves, minced
• 4 cups chicken broth
• 2 (10 ounce) boxes frozen corn, thawed
• 1 1/2 tablespoons adobo sauce, from canned chipotle chiles in adobo
• 1/2 cup reduced-fat peanut butter
• 1/2 cup chopped fresh cilantro or 1/2 cup flat leaf parsley, for garnish

Recipe

• 1 rinse lamb and pat dry; season with salt & pepper.
• 2 heat 2 tbls. oil in a heavy 5-quart pot over moderately high heat until hot but not smoking.
• 3 add lamb, in 3 batches, and cook, turning, until golden brown, about 6 minute per batch (adding oil, 1 tbls. at a time, as needed).
• 4 transfer, as cooked, with a slotted spoon to a bowl, leaving fat in pot.
• 5 rinse chicken and pat dry; season with salt and pepper.
• 6 add 1-1/2 tbls. oil to fat in pot and heat over moderately high heat.
• 7 add chicken and cook, turning, until golden brown, about 3 minute
• 8 transfer with a slotted spoon to bowl with lamb.
• 9 add potatoes, onion and garlic to pot; cook over moderately high heat until onion is softened, about 3 minute.
• 10 stir in broth, corn, adobo sauce and peanut butter.
• 11 return lamb and chicken to pot with any drippings and push into liquid.
• 12 simmer, uncovered, stirring occasionally, until slightly thickened, meat is cooked through and potatoes are fork tender, 35 min.; salt and pepper to taste.
• 13 to serve, ladle stew into bowls and garnish with cilantro, if desired.