Javanese Lamb Stew With Peanut Sauce
|Vegetable oil||4 Tablespoon|
|Trimmed lamb stew||3 Pound, cut into 1 1/2 inch cubes|
|Garlic clove||2 Large, peeled and crushed|
|Soy sauce||6 Tablespoon|
|Dark molasses||1 1⁄2 Tablespoon|
|Smooth peanut butter||1⁄2 Cup (8 tbs)|
|Dark brown sugar||1⁄3 Cup (5.33 tbs)|
|Fresh lemon juice||4 Tablespoon|
|Ground red pepper||1⁄4 Teaspoon|
|Freshly ground black pepper||To Taste|
|Water||3⁄4 Cup (12 tbs)|
|Chopped peanuts||1⁄2 Cup (8 tbs)|
|Chopped fresh coriander/Chopped flat-leaf parsley||3 Tablespoon (Cilantro, For Garnish)|
In a large, heavy casserole, heat 2 tablespoons of the oil over medium-high heat until hot.
Add just enough lamb to cover the bottom of the pan without crowding and brown on all sides.
Remove the pieces with a slotted spoon to a bowl.
Continue until all the meat is browned, adding additional oil as needed.
Add the garlic and, after a few seconds, the soy sauce, molasses, peanut butter, brown sugar, lemon juice, red pepper, salt and pepper.
Stir, scraping up any browned cooking bits, and mix well.
Stir in 1/2 cup of the water.
Return the meat to the casserole, cover, and simmer until the meat is very tender, stirring occasionally, about 40 to 45 minutes.
If the sauce becomes too thick, add the remaining water.
A few minutes before serving, stir in the chopped peanuts.
Sprinkle with the coriander or parsley before serving.