- 2 tablespoons olive oil
- 1½ pounds lamb shoulder, trimmed of excess fat and cut into 1½-inch pieces
- 1 clove garlic, minced
- ¼ cup smooth peanut butter
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons dark brown sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon molasses
- 1/8 teaspoon cayenne pepper
- ½ cup water
- ¼ cup chopped roasted peanuts
- 2 tablespoons chopped fresh cilantro for garnish
- Salt and freshly ground black or white pepper to taste
- Warm the olive oil in a large sauté pan over medium-high heat. Add the lamb, in batches if necessary, and brown quickly on all sides, about 5 minutes. Using a slotted spoon, transfer to the slow cooker.
- Add the garlic to the pan and sauté for 1 minute, then add the peanut butter, soy sauce, sugar, lemon juice, molasses, and cayenne pepper, scraping up the brown bits and stirring with a whisk. Add the water to the pan, stir, and pour the mixture over the lamb in the crock. Cover and cook on LOW for 6 to 8 hours.
- At the end of the cooking time, stir in the peanuts and cilantro. Season with salt and pepper. Serve hot.