Fireside Lamb Stew

By á-170456

Ingredients

• 1/4 cup olive oil
• 1 large onion grated
• 2 tablespoons finely-minced garlic
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Salt to taste
• Freshly-ground black pepper to taste
• 3 pounds boneless lamb shoulder cut 1 1/2" pieces
• 2 1/2 cups defatted chicken broth
• 1 dried ancho chili stemmed, seeded
• 4 carrots peeled, halved
• lengthwise and cut into 1" pieces
• Zest of 1 orange in wide strips
• 2 cups cubed (1") butternut squash
• 2 Roasted Red Bell Peppers (see recipe), cut into 1" pieces
• 1/2 cup dried apricot halves
• 2 tablespoons chopped fresh cilantro leaves

Details

Servings 4

Preparation

Step 1

Combine the oil, onion, garlic, chili powder, cumin, cinnamon, salt and pepper in a large, heavy pot. Stir well, then add the meat. Toss the meat with the spice mixture to coat it well.

Add the broth, ancho chili, carrots, orange zest and butternut squash. Bring to a boil over high heat. Then reduce the heat and simmer gently, partially covered, over medium heat for 30 minutes. Add the roasted peppers and dried apricots; cook, partially covered, until the lamb and vegetables are tender, about 30 minutes more. Remove and discard the chili and orange zest. Sprinkle with cilantro and serve immediately.

This recipe yields 4 to 6 servings.

Nutritional Analysis Per Serving (based on 6): 835 calories, 26g carbohydrates, 78g protein, 46g fat, 265mg cholesterol.