Stewed mutton with purple potato

Okra and peanut butter are commonly used ingredients in West Africa. Adding them to stewed mutton not only tastes more fragrant, but also adds exotic flavor. Sweet potatoes in dishes provide a lot of antioxidant β-carotene, while mutton is rich in zinc and vitamin B.

material

3 teaspoons of olive oil, 454 grams of lean leg of lamb, removing visible fat, cutting into small pieces about 2 cm square, 65,438+0 medium-sized onions, shredding, 4 cloves of garlic, 65,438+080 grams of chopped tomatoes, 454 grams of purple potatoes, peeling, cutting into small pieces about 2 cm square, 2 tablespoons of smooth peanut butter and salt 65.

working methods

1. Preheat the oven to 175℃(350℉). Pour 2 teaspoons of olive oil into a pot that can be put into the oven and heat it over medium-high heat. Add mutton and stir-fry for 5 minutes until the surface is golden. Set aside.

2. Turn to medium heat, add the remaining 1 teaspoon olive oil, onion and garlic, and stir-fry for 2 minutes. Add 80 ml of water and cook until the onion is golden yellow and soft.

3. Add tomatoes, purple potatoes, peanut butter, salt, red pepper powder and 360 ml of water and bring to a boil. Return the mutton to the pot, cover it and bake it in the oven for 25 minutes.

4. Stir in the okra and bake for 15 minutes until the mutton and okra are soft and cooked.