Autumnal Lamb Stew with Red Kuri Squash and Almonds
December 18, 2015
Chef/Owner Heidi Krahling of Insalata Restaurant in San Anselmo, California, shared this recipe. Krahling’s Mediterranean flavors of ground spices, sweet raisins, and winter squash contrast perfectly with earthy, tender lamb shoulder.
- Prep: 30 mins
- Cook: 2 hrs
- Yields: 12 Servings
1Preheat the oven to 350°F. Season the squash with salt and pepper. Place it in a roasting pan, cut side down. Add the butter and 1/2 cup water to the pan. Cover tightly and bake for 40 to 50 minutes or until tender but firm. Cool, peel, and cut into 1-inch cubes; reserve.
2Combine all of the spice mixture spices in a bowl and divide the mixture into two portions
3Toss the lamb pieces with one-half of the spice mixture and let stand for 30 minutes.
4In a heavy saucepot, add the seasoned lamb and enough stock to cover. Bring to a boil over high heat, reduce the heat to low, and then simmer for about 1 hour, skimming occasionally. Once the lamb is tender, strain and reserve the liquid.
5Melt the ½ cup butter in a skillet. Add the onions and sauté over low heat until translucent. Stir in the remaining spice mix, tomato paste, and garlic and cook for 3 to 5 minutes until aromatic. Add the garbanzo beans, raisins, and honey and sauté for 4 minutes, allowing the flavors to blend.
6Add the meat to the onion mixture. Add the reserved liquid and cook to heat through.
1Spoon the stew into bowls and garnish with almonds and cilantro. If desired, serve with couscous or buttered egg noodles.
Recipe and image provided by the American Lamb Board