This is a West African lamb stew. The recipe was obtained from The World is a Kitchen. The next time I make it I may add some garlic, diced tomatoes and use chunky peanut butter instead. I substituted macadamia oil instead of peanut oil, as I couldn't find the latter, and used dried thyme. It seemed to work out fine although I may search out the peanut oil next time just to try the difference. I also cut the recipe in half and found it to make 4 serves; below is the full recipe.
2 tbsp peanut or macadamia oil
1 large onion, minced
2 lbs lamb stew meat, cut into 1 1/2 inch pieces
1/2 cup creamy or chunky peanut butter
1 1/2 cups cold water
1/3 cup tomato paste
2 cups hot water
4 large carrots, cut into 1-inch pieces
3 springs fresh thyme
2 bay leaves
salt and freshly ground black pepper, to taste
Heat oil in heavy saucepan, add onion and cook over medium heat until translucent. Add meat and lightly brown. In small bowl, mix peanut butter with cold water and pour it over the meat. Dilute tomato paste with hot water, pour liquid over the stew, and stir to mix well. Add remaining ingredients, lower heat, cover and cook, stirring occasionally, for 1 hour, or until meat is tender. Remove thyme springs and bay leave. Serve over rice.