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.
- Portion size 4 servings
- 2 teaspoons vegetable oil
- 1 lb boneless lamb shoulder roast
- 1/2 teaspoon pepper
- 1 onion chopped
- 1 clove garlic minced
- 1/2 teaspoon paprika
- 1 1/2 cup beef stock
- 1 1/2 teaspoon dried mint
- 1 teaspoon grated lemon rind
- 2 cups cubed peeled squashes
- 1/2 lb green bean trimmed
- 1 tablespoon red wine vinegar
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.
Nutritional facts <b>Per serving:</b> about
- Protein 20 g
- Calories 200.0
- Total fat 8 g
- Total carbohydrate 15 g