YIELD: 24 servings
For the squash:
3 lbs. red kuri squash or butternut squash, halved, seeded
to taste salt and pepper
2 Tbsps. butter
Spice mixture:
4 Tbsps. ground coriander
4 Tbsps. ground cumin
2 Tbsps. salt
2 Tbsps. ground ginger
4 tsps. curry powder
4 tsps. pepper
2 tsps. ground cardamom
2 whole cinnamon sticks, ground
2 pinches saffron
For the stew:
10 lbs. lamb shoulder, trimmed, cut into 1-in. cubes
5 qts. chicken stock
1 cup butter
6 medium onions, diced
6 cloves garlic, minced
6 Tbsps. tomato paste
2 cups garbanzo beans, cooked
1 cup golden raisins
4 Tbsps. honey
1 cup toasted almonds
1/2 cup cilantro leaves
- Season squash with salt and pepper. Place in roasting pan, cut side down. Add butter and 1/2 cup water to pan; cover tightly and bake at 350°F for 40 to 50 minutes or until tender but firm. Cool, peel and cut into 1" cubes; reserve.
- Combine spices and divide into two portions. Toss meat cubes with 1/2 of the spice mixture. Let stand for 30 minutes. In heavy stockpot, add seasoned lamb and enough stock to cover. Bring to a boil. Reduce heat to low and simmer for about 1 hour; skim occasionally. Once lamb is tender, strain and reserve liquid.
- Melt butter in large skillet or pot. Add onions and sautè over low heat until translucent. Stir in remaining spice mixture, tomato paste and garlic; cook 3 to 5 minutes until aromatic. Add beans, raisins and honey; sautè 4 minutes, allowing flavors to blend.
- Add meat to onion mixture. Add reserved liquid. Cook to heat through.
- TO SERVE: Spoon stew into bowls and garnish with almonds and cilantro.
Recipe and photo from the American Lamb Board.
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