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Fireside Lamb Stew

1/4 cup olive oil
1 large onion -- grated
2 tablespoons finely-minced garlic
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Salt -- to taste
Freshly-ground black pepper -- to taste
3 pounds boneless lamb shoulder -- cut 1 1/2" pieces
2 1/2 cups defatted chicken broth
1 dried ancho chili -- stemmed, seeded
4 carrots -- peeled, halved lengthwise and cut into 1" pieces
Zest of 1 orange in wide strips
2 cups cubed (1") butternut squash
2 Roasted Red Bell Peppers, cut into 1" pieces
1/2 cup dried apricot halves
2 tablespoons chopped fresh cilantro leaves


Combine the oil, onion, garlic, chili powder, cumin, cinnamon, salt and pepper in a large, heavy pot. Stir well, then add the meat. Toss the meat with the spice mixture to coat it well.


Add the broth, ancho chili, carrots, orange zest and butternut squash. Bring to a boil over high heat. Then reduce the heat and simmer gently, partially covered, over medium heat for 30 minutes. Add the roasted peppers and dried apricots; cook, partially covered, until the lamb and vegetables are tender, about 30 minutes more. Remove and discard the chili and orange zest. Sprinkle with cilantro and serve immediately.


This recipe yields 4 to 6 servings.


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