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Fireside Lamb Stew

 

 

1/4 cup olive oil
1 large onion, grated
2 tablespoons minced garlic
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon ground cinnamon
Salt and Freshly ground black pepper to taste
3 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces
2 1/2 cups chicken broth
1 dried ancho chiles, stem and seeds removed
4 carrots, peeled, halved lengthwise and cut into 1-inch pieces
zest of 1 orange, in wide strips
2 cups butternut squash, cubed (1 inch)
2 roasted red peppers, cut into 1 inch pieces (bell peppers)
1/2 cup dried apricot halves
2 tablespoons fresh cilantro, chopped

 

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.

 


 

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