Spicy Lamb Stew with Butternut Squash
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Category
Soup and Stew
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Cusine
American
What do you need?
How to make?
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
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
Directions
Sprinkle 1/2 teaspoon of black pepper on the cubed lamb. In a large Dutch oven, heat 2 Tbsp of the olive oil. Add the lamb and cook over moderate heat, stirring, until all the juices evaporate, about 7 minutes.
Add the onion and cook, stirring frequently, until lightly browned, about 10 minutes.
Add the tomato paste, 1 Tbsp of paprika and 1/8 teaspoon of red pepper flakes. Cook, stirring until the mixture begins to caramelize.
Add 1 1/2 cups of water and bring to a boil. Cover, reduce the heat to a low simmer, and simmer until the meat is tender, about 45 minutes. the squash, garbanzo beans, tomato, garlic, 1/2 teaspoon of salt, and enough water to just cover the ingredients. Cover and cook until the squash is tender, about 30 minutes. in the lemon juice and remove from the heat. Season with salt. Transfer the stew to a shallow serving dish.
Rub the 2 teaspoons of paprika, 1/2 teaspoon of cayenne, 1/2 teaspoon black pepper, and dried mint through a fine sieve. In a small saucepan, heat the remaining 1 Tbsp olive oil on medium heat, until a speck of spice dropped into the oil sizzles. Add the sieved spices and stir for just an instant.
Swirl the seasoned oil into the stew, stir once and serve hot.