Heat oil in heavy large saucepan or Dutch oven over medium-high heat. Add lamb and onions and cook until lamb is brown, stirring occasionally, about 6 minutes. Mix in tomato paste, bay leaves and cayenne pepper and cook 1 minute. Season with salt and pepper. Add beef stock and water and bring to boil. Simmer until lamb is tender, about 1 hour 20 minutes. Stir peanut butter, carrots and jalape?os into stew and cook until carrots are tender, about 30 minutes. Add peas and cook until heated through. Discard jalape?os. Serve stew over rice. 8 servings Bon App?tit March 1991 Sabine Broeck-Sallah: Amherst, Massachusetts Posted to recipelu-digest by Sandy
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|Serving Size: 1 Serving (1301g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 259 (60%)|
|Amt Per Serving||% DV|
|Total Fat 28.8g||38 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 12.7g|
|Polyunsanturated Fat 9.3g|
|Cholesterol 0mg||0 %|
|Sodium 241.9mg||8 %|
|Potassium 682.9mg||18 %|
|Total Carbohydrate 38.9g||11 %|
|Dietary Fiber 12.6g||50 %|
|Sugars, other 26.3g|
|Protein 9.1g||13 %|
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Calories per serving: 430
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