Lamb Stew with Squash and Mint

By The Canadian Living Test Kitchen

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This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	367367 cal
pro	43 g43g pro
total fat	8 g8g total fat
sat. fat	3 g3g sat. fat
carb	30 g30g carb
fibre	5 g5g fibre
chol	132 mg132mg chol
sodium	630 mg630mg sodium
% RDI:	-
calcium	66 calcium
iron	3636 iron
vit A	4040 vit A
vit C	3333 vit C
folate	3030 folate

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Leg of lamb becomes meltingly tender as it braises in a slow cooker. You can save yourself some work by buying cubed lamb if available. Serve over broad egg noodles with a generous sprinkle of parsley.

Ingredients

3 lb boneless leg of lamb 3 3lb lbboneless leg of lamb
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
2 onions , chopped2 2oniononions, chopped
4 cloves garlic , minced4 4cloves garlic, minced
1 tbsp dried mint 1 1tbsp tbspdried mint
1/2 tsp each salt and pepper 1/2 1/2tsp tspeach salt and pepper
2 2cups cupscubed peeled butternut squash, (1 inc/2.5 cm)
1 1can (19 oz/540 mL) can (19 oz/540 mL)chickpeachickpeas, drained and rinsed
1-1/2 cups sodium-reduced beef stock 1-1/2 1-1/2cups cupssodium-reduced beef stock
1/4 cup tomato paste 1/4 1/4cup cuptomato paste
2 tbsp all-purpose flour 2 2tbsp tbspall-purpose flour
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley
1 tbsp lemon juice 1 1tbsp tbsplemon juice
1/2 tsp hot pepper sauce 1/2 1/2tsp tsphot pepper sauce

Preparation

Trim fat from lamb; cut into 1-inch (2.5 cm) cubes. In Dutch oven, heat oil over medium-high heat; brown lamb, in batches. Transfer to slow cooker. Drain fat from pan.

Fry onions, garlic, mint, salt and pepper over medium heat, stirring occasionally, until softened, 5 minutes. Scrape into slow cooker. Add squash and chickpeas. Whisk stock with tomato paste and pour into slow cooker; cover and cook on low for 6 to 8 hours or until meat is tender.

Whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high for 15 minutes or until thickened. Stir in parsley, lemon juice and pepper sauce.

Additional information :

Variations
Small Batch Lamb Stew with Squash and Mint: Use 10-cup (2.5 L) slow cooker. Halve recipe; cook for 5 to 6 hours. Makes 2 to 4 servings.

Stove-Top Lamb Stew with Squash and Mint: Brown lamb as directed; transfer to bowl. Fry vegetables as directed; add stock and tomato paste. Return lamb to pan; cover and simmer for 1 hour.

Add squash and chickpeas; cover and simmer until lamb is tender, about 1 hour.

Reduce flour to 1 tbsp (15 mL) and whisk with 2 tbsp (25 mL) water; whisk into pan and bring to boil. Reduce heat and simmer until thickened, about 5 minutes. Stir in parsley, lemon juice and hot pepper sauce.

Source : Canadian Living Magazine: February 2006