Spicy Lamb Stew with Butternut Squash! Lean shoulder of lamb braised in tomato sauce with butternut squash, chickpeas and garlic. Seasoned with paprika, cayenne pepper and black pepper.
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With shorter days and colder nights, this flavorful lamb stew with butternut squash is a great way to fill up and stay warm.
Spicy lamb stew with butternut squash
ingredients
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1/2 teaspoon freshly ground black pepper
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1 pound lean lamb shoulder, on the bone, trimmed of fat, cut into 1-inch cubes
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3 tablespoons extra virgin olive oil
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1 medium onion, chopped
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1 tbsp tomato paste
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1 tbsp sweet Hungarian paprika
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1/8 teaspoon red pepper flakes
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4 pounds butternut squash, peeled, seeded, cut into 1-inch cubes
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1 14-ounce can garbanzo beans (chickpeas), rinsed and drained (about 1 1/2 cups)
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1 large tomato, peeled, seeded and chopped
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1 medium garlic clove, chopped
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Salt
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1/4 cup fresh lemon juice
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2 teaspoons of sweet Hungarian paprika
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1/2 teaspoon cayenne pepper
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1/2 teaspoon freshly ground black pepper
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2 teaspoons dried mint
method
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Cook lamb:
Sprinkle 1/2 teaspoon black pepper onto the diced lamb. In a large casserole, heat 2 tbsp olive oil. Add the lamb and cook over medium heat, stirring, until all the juices have evaporated, about 7 minutes.
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Add the onion:
Add the onion and cook, stirring frequently, until lightly browned, about 10 minutes.
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Add tomato paste and spices:
Add the tomato paste, 1 tablespoon paprika, and 1/8 teaspoon red pepper flakes. Cook, stirring, until the mixture begins to caramelize.
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Add water, simmer until meat is tender:
Add 1 1/2 cups of water and bring to a boil. Cover, reduce heat to a low simmer, and simmer until meat is tender, about 45 minutes.
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Add pumpkin, chickpeas, tomato, garlic, 1/2 teaspoon salt:
and enough water to just cover the ingredients. Cover and cook until squash is tender, about 30 minutes.
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Stir in lemon juice and remove from heat:
With salt. Place the stew in a shallow serving bowl.
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Make Spice Oil:
Rub the 2 teaspoons paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon black pepper, and dried mint through a fine-mesh sieve. In a small saucepan, heat the remaining 1 Tbsp olive oil over medium-high heat until a speck of spice sizzles in the oil. Add the sifted spices and stir briefly.
Toss the seasoned oil into the stew, stir once and serve hot.
Recipe adapted from one in Food and Wine magazine.
