Mediterranean Lamb and Squash Stew

Author: Canadian Living

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
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Mediterranean Lamb and Squash Stew