1 kg mutton or lamb, diced 250g unsalted peanut butter 2 large Onions, diced 1 clove garlic, crushed 500g carrots, diced 300g spring greens, finely sliced 1 litre strong chicken stock 250g tomatoes, skinned and de-seeded Groundnut (peanut) oil Salt & Pepper
Seal the meat in the hot peanut oil. Remove from the pan, add more peanut oil if necessary, sweat the diced onions, add the diced carrots and crushed garlic and cook for 2-3 mins. Return the meat to the pan with the tomato. Cover the meat with the stock, add more water if necessary, bring to the boil then let simmer for 20 mins. Add the peanut butter, stir well and cook for a further 30 mins. Add the spring greens and season to taste. Cook for a further 10 mins. Serve with boiled rice and sprinkle with chopped coriander. Country of origin: Ivory Coast