Lamb And Butternut Squash Stew Recipes

Steps:

• Remove the lamb from the fridge and allow to come to room temperature while you prepare the stuffing. Heat half the oil in a large frying pan, add the onion and fry for 8-10 mins until starting to turn golden. Add the garlic and spices and cook for 1 min more, then scoop out into a large bowl. Add the breadcrumbs, herbs, pistachios, feta, cherries, lemon and tahini. Season and mix everything together. Unroll the lamb and season well on both sides. Pack the stuffing down the centre of the lamb, pressing to help it stick, then re-roll and tie up with kitchen string (see tip, below left). Flip the lamb over so it is seam-side down, and pack any stuffing that has fallen out back in. Heat oven to 200C/180C fan/gas 6.
• Now assemble the gratin. Slice the squash in half to separate the thinner top half and the bulbous bottom half. Peel both pieces with either a sturdy peeler or a sharp knife. Cut down the centre of the thinner piece, then slice very thinly into half moons. Halve the bottom piece and scoop out the seeds, then thinly slice this too. Whisk the tahini, cream and stock in a jug with some seasoning. Arrange the sliced squash in a shallow ovenproof baking dish, approximately 22 x 30cm, seasoning well between the layers. Finish with a layer of neatly lined-up half moon slices. Pour over the tahini stock.
• Place the lamb on top of the gratin, seam-side down, and rub with the remaining oil. Place in the centre of the oven and roast for 1 hr 20 mins for slightly pink lamb. Lift the lamb off the gratin and transfer to a plate, covered with foil to keep warm, and leave to rest. 4 While the lamb rests, increase oven to 220C/200C fan/gas 7. Spoon any excess fat off the top of the gratin, then return to the oven for 20 mins until golden and crisp. Place the lamb back on top of the gratin to serve, scattered with mint leaves and a pot of Saffron yogurt (see tip, below left) on the side.

Steps:

• For meatballs: combine ground lamb through garlic, salt and pepper, form into 1 inch balls. Sautee in 2 tablespoons oil approximately 20 minutes turning to brown evenly. They should be firm enough to hold their shape when added to the stew.
• While meatballs cook, prepare stew.
• For stew: Place 2 tbsp oil in medium hot pan, add butternut squash and sautee about 5 minutes, add onion and cook till translucent, add bell peppers and garlic, cook 2 minutes. Add tomatoes, spices, chicken broth, and raisins,
• cook till squash is almost tender, about 10 minutes. Add more broth or water if needed. Mixture should be a little soupy, squash will thicken stew as it cooks.
• Add meatballs to stew and cook for about 10 more minutes.
• Serve over couscous for a traditional Moroccan style, or with any grain you prefer.

Steps:

• In a 5- or 6-qt. slow cooker, whisk together first 7 ingredients. In a large skillet, heat 2 teaspoons oil over medium heat; brown lamb in batches. Add to slow cooker. , In same skillet, saute onions in remaining oil over medium heat until tender, 4-5 minutes. Add ginger and garlic; cook and stir 1 minute. Add to slow cooker. Stir in lentils and squash., Cook, covered, on low 6-8 hours, until meat and lentils are tender. Stir in spinach until wilted. Stir in cilantro and lime juice.Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Steps:

• Add enough lightly salted water to cover butternut squash to a medium pot. Bring to a boil, then add squash and cook until soft, about 40 minutes. Drain.
• At the same time, bring 8 cups of salted water to a boil in a large soup pot. Add potatoes and cook until slightly soft but not mushy, 10 to 15 minutes. Drain.
• While the squash and potatoes boil, sprinkle roast with garlic powder, salt, and pepper.
• Heat 1 tablespoon oil in a skillet over medium-high heat. Add roast and brown on both sides, 5 to 7 minutes. Remove from the pan and set aside to rest. Add celery, carrots, onions, and garlic to the pan with remaining oil and saute until softened, about 5 minutes. Remove from heat.
• Slice beef into bite-sized pieces; add beef and juices to a large soup pot. Pour beef broth, celery mixture, corn, and green beans into the pot. Add drained potatoes and bring to a boil.
• Cover with a lid with a hole or set a lid slightly off-center to allow steam to get out. Reduce heat and simmer gently for about 1 1/2 hours. Add lentils and drained squash; let simmer for 10 minutes. Combine cold water and cornstarch in a bowl; stir well. Add to stew and stir thoroughly. Let simmer another 15 to 20 minutes and serve.

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.