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Author Notes: This was an attempt to come up with a long cooked taste on a busy weeknight. Jamison Lamb from Pennsylvania sells at my local farmstand and their shoulder meat (from happy grass fed sheep) is precut into chunks perfect for this dish. - healthierkitchen - healthierkitchen
Food52 Review: Lighter and more brothy than what we typically imagine when we think of lamb stew, healthierkitchen's one-pot dish packs a lot of flavor without being a rib-sticker. The butternut squash soaks up the spiced broth and is a subtle counterpoint to the rich, meaty lamb and sweet, tender prunes. The spice mixture brings the lamb to life (make sure to go for a nicely marbled shoulder), and the lemon zest and green olives lift the dish with bright hits of acidity. We cooked our lamb for a little longer than 30 minutes, until it was nice and tender -- the squash started to break down, which we didn't mind, but if you prefer the chunks whole, just cut them a little bigger. - A&M - The Editors
Serves 4 - 6
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon turmeric
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon paprika
- 1 teaspoon cinnamon
- 1 teaspoon raz el hanout (optional - some of the flavors duplicate what's in here, so don't worry about leaving it out if you don't have it)
- 2 pounds boneless lamb shoulder, trimmed of excess fat and cut into 1 1/2-inch pieces
- 2 to 3 tablespoons olive oil
- 1 large onion, halved and thinly sliced
- 3 cloves garlic, minced
- 2 cups homemade or low or no sodium chicken stock
- 1 cup pitted prunes, halved if large
- 2 cups cubed butternut or acorn squash
- 1/2 cup Spanish green olives, pitted
- 2 teaspoons lemon zest, about one lemon (if you have preserved lemon, you can use the skin of 1/2, rinsed and minced)
- 3 teaspoons chopped parsley
- Combine the salt, pepper and other spices in a large bow. Add the lamb pieces and toss to coat.
- Heat a Dutch oven over medium-high heat. Add 2 tablespoons of the olive oil and brown the lamb chunks in batches, using additional oil as needed. Remove the lamb chunks to a plate as cooked. Remove some of the fat from the pan if a lot has rendered, leaving only a light coating.
- Lower the heat to medium and add the onion and garlic, cooking until the onion has softened and become translucent, about 4 or 5 minutes.
- Add the stock to the pan and scrape up any browned bits from the bottom of pan.
- Return the lamb to the pan, along with any juices, and add the prunes, squash, olives and lemon zest.
- Bring the mixture to a boil and then reduce the heat and simmer, partly covered, for 30 to 45 minutes, until the lamb is tender.
- Taste for salt and pepper and garnish with the parsley. Serve with whole wheat couscous.
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