Lamb Stew with Squash and Mint
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.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 367 |
| pro | 43 g |
| total fat | 8 g |
| sat. fat | 3 g |
| carb | 30 g |
| fibre | 5 g |
| chol | 132 mg |
| sodium | 630 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 36% |
| vit A | 40% |
| vit C | 33% |
| folate | 30% |
Suggested Recipes
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3 lb (1.5 kg) boneless leg of lamb
2 tbsp (25 mL) vegetable oil
2 onions, chopped
4 cloves garlic, minced
1 tbsp (15 mL) dried mint
1/2 tsp (2 mL) each salt and pepper
2 cups (500 mL) cubed (1 inch/2.5 cm) peeled butternut squash
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1-1/2 cups (375 mL) sodium-reduced beef stock
1/4 cup (50 mL) tomato paste
2 tbsp (25 mL) all-purpose flour
2 tbsp (25 mL) chopped fresh parsley
1 tbsp (15 mL) lemon juice
1/2 tsp (2 mL) hot 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
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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.
Tags:
Main Course; Meat-Lamb; Vegetables; Beans and Legumes; Slow-cook;
Source
Canadian Living Magazine: February 2006
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