Mafe | Senegalese Lamb Stew

Ingredients

• 1 pound lamb stew meat, cut into 1-inch pieces
• few drops red wine vinegar
• 1/4 cup peanut oil, plus more for the marinade
• 2 small onions , diced
• 3 to 4 garlic cloves, crushed and peeled
• 2 heaping tablespoons tomato paste
• 1/2 cup hot water
• 4 to 5 cups water or beef, lamb, or chicken stock
• 1 bay leaf
• 1/2 pound butternut squash, peeled and cut into 1-inch chunks
• 1/2 pound mixed roots and tubers, such as turnips, potatoes, carrots, yuca, cassava, peeled and cut into 1-inch chunks
• 1 small head cabbage, outer leaves removed, cabbage cut into slender 1/2-inch wedges
• 1 to 2 habanero peppers, left whole
• 4 heaping tablespoon all-natural smooth peanut butter
• cooked white rice, for serving