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Spicy Lamb Stew with Butternut Squash
Spicy Lamb Stew with Butternut Squash
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Prep Time:
15 minutes
Cook Time:
110 minutes
Total Time:
125 minutes
Succulent lamb stew simmered in spicy tomato sauce with butternut squash, garbanzo beans, and aromatic spices.
Ingredients:
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound lean lamb shoulder, on the bone, trimmed of fat, cut into 1-inch cubes
  • 3 Tbsp extra virgin olive oil
  • 1 medium onion, chopped
  • 1 Tbsp tomato paste
  • 1 Tbsp Sweet Hungarian paprika
  • 1/8 teaspoon red pepper flakes
  • 4 pounds of butternut squash, peeled, seeded, cut into 1-inch cubes
  • 1 14-oz can of garbanzo beans (chickpeas), rinsed and drained (about 1 1/2 cups)
  • 1 large tomato, peeled, seeded and chopped
  • 1 medium garlic clove, minced
  • Salt
  • 1/4 cup fresh lemon juice
  • 2 teaspoons Sweet Hungarian paprika
  • 1/2 teaspoon cayenne
  • 2 teaspoons dried mint
Instructions:
  • Prepare the lamb: Season cubed lamb with 1/2 teaspoon of black pepper. Heat 2 tablespoons of olive oil in a large Dutch oven. Sear the lamb over medium heat, stirring occasionally, until all juices have evaporated, approximately 7 minutes.
  • Add the onion and cook until lightly browned, stirring frequently for about 10 minutes.
  • Enhance flavors: Stir in tomato paste, 1 Tbsp paprika, and 1/8 tsp red pepper flakes. Cook until mixture caramelizes, stirring continuously.
  • Add 1 1/2 cups of water and simmer until the meat is tender, about 45 minutes.
  • Combine squash, garbanzo beans, tomato, garlic, 1/2 teaspoon of salt, and sufficient water to cover the ingredients. Simmer covered until the squash is tender, approximately 30 minutes.
  • Combine the zesty lemon juice into the stew off the heat, then sprinkle with salt to taste. Present the flavorful stew in a stylish serving dish.
  • Create a flavorful seasoned oil: Combine 2 teaspoons of paprika, 1/2 teaspoon of cayenne, 1/2 teaspoon of black pepper, and dried mint by sifting through a fine sieve. Warm 1 Tbsp of olive oil in a small saucepan over medium heat until a sprinkle of spice sizzles in the oil. Quickly add the sifted spices to the oil and stir briefly. Drizzle this aromatic oil into the stew, give it a gentle mix, and serve the dish piping hot. Adapted from a Food and Wine magazine recipe.

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