Ingredients

1/4 cup Corn oil
2 1/2 pounds Lamb for stew
1 Large yellow onion, chopped 3 heads garlic (cloves separated, smashed and peeled)
2 cups Chopped carrots
2 cups Chopped celery
8 cups Chicken broth
1 can (28 ounces) whole stewed tomatoes, undrained
3 Bay leaves
1 pound Pitted dried plums
1 pound Russet potatoes, cut into 1-inch cubes
1 can (14 ounces) coconut milk
1 cup Natural-style peanut butter, crunchy or smooth
2 tablespoons Canned chipotle peppers (in adobo sauce), finely chopped
Salt and pepper
Curried Pistachio Couscous
1 tablespoon Corn oil
1 tablespoon Finely chopped onion
1 clove Garlic, finely chopped
2 Bay leaves
1 tablespoon Curry powder
2 cups Chicken broth
1 package (10 ounces) plain couscous
1 tablespoon Finely chopped fresh parsley
1 tablespoon Chopped pistachio nuts, toasted
Salt and pepper

Description

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