Spicy Lamb Stew with Butternut Squash

Ingredients

  • 2 teaspoons dried mint
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon cayenne
  • 2 teaspoons Sweet Hungarian paprika
  • ¼ cup fresh lemon juice
  • Salt
  • 1 medium garlic clove, minced
  • + 10 more ingredients
    • 1 large tomato, peeled, seeded and chopped
    • 1 14-oz can of garbanzo beans (chickpeas), rinsed and drained (about 1 ½ cups)
    • 4 pounds of butternut squash, peeled, seeded, cut into 1-inch cubes
    • 1/8 teaspoon red pepper flakes
    • 1 Tbsp Sweet Hungarian paprika
    • 1 Tbsp tomato paste
    • 1 medium onion, chopped
    • 3 Tbsp olive oil
    • 1 pound lean lamb shoulder, on the bone, trimmed of fat, cut into 1-inch cubes
    • ½ teaspoon freshly ground black pepper

Method 1 Sprinkle 1/2 teaspoon of black pepper on the meat. In a large Dutch oven, heat 2 Tbsp of the olive oil. Add the meat and cook over moderate heat, stirring, until all the juices evaporate, about 7 minutes. Add the onion and cook stirring, until lightly browned, about 10 minutes. 2 Add the...

View full recipe at SpringPad

Comments


Best Wine Deals

See More Deals





Snooth Media Network