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Mediterranean Lamb and Squash Stew

By The Canadian Living Test Kitchen

Tested till perfect

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Mediterranean Lamb and Squash Stew

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 200
pro 20 g
total fat 8 g
carb 15 g

Half a butternut or buttercup is recommended for this hearty stew. Serve with flatbread or crusty bread to sop up juices, or with a rice pilaf.

Ingredients

  • 1 lb boneless lamb shoulder roasts
  • 1/2 tsp pepper
  • 2 tsp vegetable oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1/2 tsp paprika
  • 1-1/2 cups beef stock
  • 1-1/2 tsp dried mint
  • 1 tsp grated lemon rind
  • 2 cups cubed peeled squash
  • 1/2 lb green beans, trimmed
  • 1 tbsp red wine vinegar

Preparation

Trim fat from lamb; cut into bite-size cubes. Sprinkle with pepper.

In Dutch oven, heat oil over medium-high heat; brown lamb, in batches, for 5 minutes; transfer to plate. Drain off fat. Reduce heat to medium; cook onion, garlic and paprika for about 4 minutes or until softened.

Add stock, mint and lemon rind; bring to boil, scraping up brown bits. Add lamb; reduce heat; cover and simmer for 1 hour. Stir in squash; cover and simmer for about 15 minutes or until lamb is tender.

Meanwhile, cut beans into 1-inch (2.5 cm) pieces; add to stew and simmer for 12 to 15 minutes or until tender-crisp. Stir in vinegar.

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