Lamb Stew with Squash and Mint
This recipe makes 6 servings
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 |
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
- 2 tbsp vegetable oil
- 2 onions, chopped
- 4 cloves garlic, minced
- 1 tbsp dried mint
- 1/2 tsp each salt and pepper
- 2 cups cubed peeled butternut squash, (1 inc/2.5 cm)
- 1 can (19 oz/540 mL) chickpeas, drained and rinsed
- 1-1/2 cups sodium-reduced beef stock
- 1/4 cup tomato paste
- 2 tbsp all-purpose flour
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon juice
- 1/2 tsp 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 :
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
- Keywords : Main Course; Slow-cook; Lamb; Squash; Braise/Pot Roast; Chickpeas;









