Lamb Stew with Squash and Mint

Author: Canadian Living

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.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: February 2006

Ingredients

  • 3 lbs boneless legs of lamb
  • 2 tablespoons vegetable oil
  • 2 onions chopped
  • 4 cloves garlic minced
  • 1 tablespoon dried mint
  • 1/2 teaspoon each salt and pepper
  • 2 cups cubed peeled butternut squashes (1 inc/2.5 cm)
  • 1 can chickpea drained and rinsed
  • 1 1/2 cup sodium-reduced beef stock
  • 1/4 cup tomato paste
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1/2 teaspoon hot pepper sauce

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 630 mg
  • Protein 43 g
  • Calories 367.0
  • Total fat 8 g
  • Cholesterol 132 mg
  • Saturated fat 3 g
  • Total carbohydrate 30 g

%RDI

  • Iron 36.0
  • Fibre 0.0
  • Folate 30.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 40.0
  • Vitamin C 33.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lamb Stew with Squash and Mint

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