Lamb Stew With Chickpeas And Butternut Squash Recipes

LAMB STEW WITH BUTTERNUT SQUASH

Lamb Stew with Butternut Squash image

Comfort food galore!

Provided by Dick Brumley

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 2h55m

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil, divided
1 ½ pounds boneless lamb shoulder, cut into 1-inch cubes
salt to taste
1 onion, chopped
¾ cup chopped carrots
2 cloves garlic, chopped
1 (28 ounce) can chopped tomatoes
2 cups beef stock
2 sprigs thyme
1 sprig fresh rosemary
2 cups 1/2-inch cubes butternut squash

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Season lamb with salt.
Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Cook and stir 1/2 the lamb cubes in hot oil until browned on all sides, about 5 minutes. Transfer browned meat with a slotted spoon to a plate, reserving drippings in the pot. Add remaining 1 tablespoon oil to the Dutch oven. Cook and stir second 1/2 the lamb cubes until browned on all sides, about 5 minutes. Transfer lamb to plate. Reduce heat to medium-low.
Cook and stir onion, carrots, and garlic in Dutch oven until slightly softened, 3 to 5 minutes. Stir lamb cubes and any accumulated juices, tomatoes, beef stock, thyme, and rosemary into onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cover Dutch oven with an oven-proof lid.
Cook stew in the covered Dutch oven in the preheated oven until the lamb is tender, 2 to 3 hours. Stir butternut squash cubes into stew, recover the Dutch oven, and return to the preheated oven until squash is tender, 20 to 25 minutes.

Nutrition Facts : Calories 290.5 calories, Carbohydrate 17.3 g, Cholesterol 60.9 mg, Fat 17.1 g, Fiber 3.6 g, Protein 18 g, SaturatedFat 6.6 g, Sodium 256.4 mg, Sugar 7.5 g

LAMB STEW WITH CHICKPEAS AND BUTTERNUT SQUASH

Lamb Stew With Chickpeas and Butternut Squash image

There is no high drama about simmering a stew. However fine, stew is a homey, intimate exchange, a paean to the way living things improve when their boundaries relax, when they incorporate some of the character and flavor of others. Soulful, a word inextricably linked with a good sturdy stew, is the payoff to the cook who plans a little and has the patience to abide. Here, long-simmered lamb combines with chickpeas and butternut squash to yield a stew rich with the flavors of cumin, cardamom and coriander, that can help keep a chilly night at bay.

Provided by Molly O'Neill

Categories dinner, one pot, soups and stews, times classics, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon freshly ground pepper, plus more to taste
Pinch of cayenne pepper
1/2 teaspoon salt, plus more to taste
1/4 cup plus 2 tablespoons all-purpose flour
1 pound lamb stewing meat, trimmed and cut into 1-inch cubes
5 teaspoons vegetable oil
1 small onion, peeled and thinly sliced
2 large cloves garlic, peeled and minced
3 cups chicken broth, homemade or low-sodium canned
1 small butternut squash, peeled, seeds and fibers scooped out, cut into 3/4-inch cubes
1 19-ounce can chickpeas, drained and rinsed
1 tablespoon chopped fresh cilantro

Steps:

Combine the spices and salt in a bowl. In a large bowl, stir together 1/4 cup flour and 1 1/2 teaspoons of the spice mixture, add the lamb and coat well. Heat 3 teaspoons of oil in a large pot. Add lamb a few pieces at a time; don't overcrowd. Turn the pieces until lamb is browned on all sides, about 5 minutes per batch; add a teaspoon of oil as needed between batches.
Remove the lamb and set aside. Add the remaining teaspoon of oil and the onion to the pot. Cook for 2 minutes. Stir in the garlic and cook for 15 seconds. Stir in the lamb and remaining spice mixture. Stir in the chicken broth and bring to a boil, then reduce to a slow simmer. Cover and cook until the lamb is tender, about 1 hour. Stir in the squash and chickpeas and cook, covered, for 10 minutes.
Stir 3 tablespoons of the cooking liquid into 2 tablespoons of flour to make a smooth paste. Stir the paste into the stew and cook until the broth thickens and the squash is tender, about 10 minutes longer. Add salt and pepper to taste. Divide among 4 bowls, garnish with cilantro and serve.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 18 grams, Fiber 11 grams, Protein 41 grams, SaturatedFat 4 grams, Sodium 975 milligrams, Sugar 11 grams, TransFat 0 grams

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