Sudanese Peanut Butter and Lamb Stew with Rice

Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the lamb cubes and sear them on all sides until browned, about 5-7 minutes. Remove the lamb from the pot and set aside.

Reduce the heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic, ground cumin, ground coriander, and cayenne pepper, cooking for 1 minute until fragrant.

Stir in the can of diced tomatoes, beef broth, salt, and black pepper. Bring the mixture to a simmer, then return the seared lamb to the pot.

Reduce the heat to low, cover the pot, and simmer for 60 minutes, or until the lamb is very tender.

After 60 minutes, stir in the creamy peanut butter until it is fully dissolved and the stew has thickened. Continue to simmer, uncovered, for another 5-10 minutes, stirring occasionally, until the stew reaches your desired consistency.

Taste and adjust seasonings as needed. Serve the Sudanese Peanut Butter and Lamb Stew hot over cooked white rice.