Ingredients

Protein & Base:

• 2.5 lbs lamb shoulder, cubed

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 4 cloves garlic, minced

• 1 tbsp fresh ginger, grated

Flavor Core:

• 2 tbsp tomato paste

• 1 can (14 oz) crushed tomatoes

• 1 cup natural peanut butter (smooth or chunky)

• 1 can (14 oz) coconut milk

Liquid & Spice:

• 5 cups beef or vegetable broth

• 1 tbsp smoked paprika

• 1 tsp cayenne pepper (adjust to taste)

• 1 tsp ground coriander

• 1 tsp turmeric

• Salt & black pepper to taste

Vegetables:

• 2 sweet potatoes, peeled & cubed

• 2 carrots, sliced

• 1 red bell pepper, chopped

• 2 cups spinach or kale

Finish:

• Juice of 1 lime

• Fresh cilantro or parsley for garnish

Instructions 

1. Sear for Depth

• Preheat your Platinum 12 QT on medium heat.

• Add olive oil and sear lamb in batches until browned. Remove and set aside.

2. Build Aromatics

• In the same pot, sauté onion, garlic, and ginger until fragrant (2–3 minutes).

• Stir in tomato paste and cook until slightly caramelized.

3. Create the Sauce

• Add crushed tomatoes, peanut butter, coconut milk, and broth.

• Stir thoroughly until smooth and well combined.

4. Spice Integration

• Add paprika, cayenne, coriander, turmeric, salt, and pepper.

• Return lamb to the pot and stir.

5. Slow Simmer (Key Step)

• Bring to a gentle boil, then reduce to low heat.

• Cover and simmer for 60–75 minutes, allowing flavors to fully develop.

6. Add Vegetables

• Add sweet potatoes, carrots, and bell pepper.

• Continue simmering for another 20–25 minutes until tender.

7. Finish & Balance

• Stir in spinach until wilted.

• Add lime juice to brighten the dish.