LAMB STEW WITH BUTTERNUT SQUASH
Comfort food galore!
Provided by Dick Brumley
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 2h55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Season lamb with salt.
- Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Cook and stir 1/2 the lamb cubes in hot oil until browned on all sides, about 5 minutes. Transfer browned meat with a slotted spoon to a plate, reserving drippings in the pot. Add remaining 1 tablespoon oil to the Dutch oven. Cook and stir second 1/2 the lamb cubes until browned on all sides, about 5 minutes. Transfer lamb to plate. Reduce heat to medium-low.
- Cook and stir onion, carrots, and garlic in Dutch oven until slightly softened, 3 to 5 minutes. Stir lamb cubes and any accumulated juices, tomatoes, beef stock, thyme, and rosemary into onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cover Dutch oven with an oven-proof lid.
- Cook stew in the covered Dutch oven in the preheated oven until the lamb is tender, 2 to 3 hours. Stir butternut squash cubes into stew, recover the Dutch oven, and return to the preheated oven until squash is tender, 20 to 25 minutes.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 17.3 g, Cholesterol 60.9 mg, Fat 17.1 g, Fiber 3.6 g, Protein 18 g, SaturatedFat 6.6 g, Sodium 256.4 mg, Sugar 7.5 g
LAMB & SQUASH BIRYANI WITH CUCUMBER RAITA
Cook our healthy lamb curry with butternut squash for a tasty, filling dinner. It's low-calorie, rich in iron and provides three of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 15
Steps:
- Mix the lamb with the garlic, 2 tsp chopped ginger and 1 tsp ground coriander and set aside.
- Heat 2 tsp oil in a non-stick pan. Add the onions, the remaining ginger and chilli and stir-fry briefly over a high heat so they start to soften. Add the rice and squash and stir over the heat for a few mins. Tip in all the remaining spices, then stir in 500ml boiling water and the bouillon. Cover the pan and simmer for 20 mins.
- Meanwhile, mix the cucumber, yogurt and mint together in a bowl to make a raita. Chill half for later.
- About 5 mins before the rice is ready, heat the remaining oil in a non-stick frying pan, add the lamb and stir for a few mins until browned but still nice tender. Toss into the spiced rice with the coriander and serve with the raita and a few mint or coriander leaves on top.
Nutrition Facts : Calories 463 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 30 grams protein, Sodium 0.4 milligram of sodium
BRAISED LAMB WITH SQUASH AND BRANDIED FRUIT
Lamb shanks, braised until tender, are coated in a rich sauce of tomatoes, caramelized shallots and brandied dried fruit. The squash roasts as the lamb cooks, which is a time-saving perk, and its sweet custardy flesh rounds out the meal. Bone-in lamb shanks are ideal, but a similar weight of boneless leg of lamb will work just as well. Potatoes, carrots and parsnips will do well in place of the squash. Serve over steamed rice or couscous or with thick slices of crusty bread to mop up the sauce.
Provided by Yewande Komolafe
Categories meat, main course
Time 2h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the racks in the top and bottom thirds of the oven, and heat oven to 350 degrees.
- Halve the squash lengthwise, then scoop out the seeds and discard them. Rub the flesh of the squash with 1 tablespoon oil and season with salt. Place 3 sprigs each of thyme and sage on a small baking sheet. Place the cut side of the squash directly on top of the herbs. Set aside.
- Heat 2 tablespoons oil in a large Dutch oven over medium-high. Add the quartered shallots cut-side down and cook until golden brown, about 2 to 3 minutes per side, adjusting the heat as necessary to avoid scorching. Season with salt and transfer to a plate. Set aside.
- Pat the lamb dry and season generously with salt and pepper. Heat the remaining 2 tablespoons olive oil in the pot over medium-high. Cook the lamb on both sides until browned, about 10 to 12 minutes. Work in batches if necessary.
- Add the minced shallots and garlic to the pan, season with salt and stir to coat with the pan drippings. Add the whole peeled tomatoes and their juices, then add the stock or water and bring to a boil. Return the lamb shanks to the pot and add the remaining thyme and sage.
- Cover the pot with a lid or a piece of foil and move the pot to the bottom rack of the oven. Place the squash on the top rack. Bake the squash until the flesh is tender and a thin knife can be easily inserted, about 75 to 90 minutes. Remove from the oven and cover with foil. Continue to cook the lamb until the meat is tender enough to pull with a fork, about 1 1/2 to 1 3/4 hours total.
- Scoop out the squash with a spoon and place on a serving plate, then transfer the lamb to the plate and cover to keep warm. Remove the braised tomatoes from the lamb cooking liquid and discard along with any excess fat.
- Set the pot over medium heat and reduce the liquid to about 3/4 of its volume, about 5 minutes. Add the browned shallots and brandied fruit. Cook until shallots are tender and sauce is warmed through, about 5 to 6 minutes. Spoon the sauce over the lamb and squash and garnish with mint leaves. Serve with steamed rice, couscous or thick slices of a crusty sourdough loaf.
LAMB, SQUASH & APRICOT TAGINE
A Moroccan mainstay, this slow-cooked casserole is flavoured with coriander and ras-el-hanout spices
Provided by Good Food team
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a flameproof casserole dish, add the onion and cook for 5 mins until softened. Add the garlic and spices and cook for a couple mins more, stirring to prevent them catching and burning.
- Add the lamb, squash and apricots to the casserole, pour over the tomatoes and stock, season well and bring to the boil. Put the lid on and transfer to the oven. After 1 hr, stir the tagine and return to the oven, uncovered, for a further 30 mins.
- Check the seasoning. Sprinkle over the zest and coriander, and serve in warm bowls with couscous and yogurt.
Nutrition Facts : Calories 451 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 26 grams sugar, Fiber 7 grams fiber, Protein 43 grams protein, Sodium 0.3 milligram of sodium
SQUASH AND LENTIL LAMB STEW
My family lived in New Zealand many years ago. Every Sunday my mother made a lamb stew-it was Dad's favorite! I changed the recipe to suit my family's more modern palates, but it seems just as exotic and delicious. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 17
Steps:
- In a 5- or 6-qt. slow cooker, whisk together first 7 ingredients. In a large skillet, heat 2 teaspoons oil over medium heat; brown lamb in batches. Add to slow cooker. , In same skillet, saute onions in remaining oil over medium heat until tender, 4-5 minutes. Add ginger and garlic; cook and stir 1 minute. Add to slow cooker. Stir in lentils and squash., Cook, covered, on low 6-8 hours, until meat and lentils are tender. Stir in spinach until wilted. Stir in cilantro and lime juice.Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 411 calories, Fat 21g fat (11g saturated fat), Cholesterol 38mg cholesterol, Sodium 777mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 6g fiber), Protein 23g protein.
LAMB AND SPAGHETTI SQUASH
Make and share this Lamb and Spaghetti Squash recipe from Food.com.
Provided by Engineer in the Kit
Categories Lamb/Sheep
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Poke the spaghetti squash using a strong knife and bake in the microwave for 15-20 minutes, depending on size (until temder). Using a fork, separate the squash pulp into strands.
- In a large saucepan brown the meat with onion, celery, and garlic until vegetables are tender. Drain fat.
- Stir in tomato sauce, water, curry powder, ginger, salt, cumin, and pepper. Bring to boiling; reduce heat. Cover; simmer for 1 hour or until lamb is tender.
- Combine yogurt and flour; add to meat mixture. Cook and stir until bubbly; cook and stir 1 minute more.
- To serve, spoon lamb mixture over squash.
Nutrition Facts : Calories 440.7, Fat 26.9, SaturatedFat 11.4, Cholesterol 83.6, Sodium 595, Carbohydrate 29.5, Fiber 1.8, Sugar 4.2, Protein 22.8
EASY LAMB AND SQUASH TAGINE
This Moroccan-spiced lamb stew is a real fall comfort food.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 2h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a large bowl, toss lamb with flour; season with salt and pepper. In a Dutch oven or other large, heavy-bottomed saucepan (at least 5 quarts), heat oil over medium-high. In two batches, cook lamb until browned on all sides, about 5 minutes per batch; transfer to a plate.
- Reduce heat to medium, add onion, garlic, and tomato paste to pot; season with salt and pepper. Cook, stirring frequently, until onion has softened, 3 to 5 minutes. Add cinnamon sticks, 4 cups water, and reserved lamb (with any juices that have accumulated); bring to a boil.
- Cover pot and transfer to oven; cook until lamb is just tender, about 1 1/2 hours. Add squash, return to oven, and cook until squash is tender, about 30 minutes more. Remove cinnamon sticks, stir in dried plums, and season with salt and pepper. Serve with cilantro and couscous.
LAMB AND SQUASH TAGINE
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. In a large bowl, toss lamb with flour; season with salt and pepper. In a 2-quart enameled cast-iron tagine or a Dutch oven (at least 5 quarts), heat oil over medium-high. Cook lamb until browned on all sides, about 8 minutes; transfer to a plate.
- Reduce heat to medium; add onion, garlic, and tomato paste to pot; season with salt and pepper. Cook, stirring frequently, until onion has softened, 6 minutes. Add cinnamon sticks, 4 cups water, and reserved lamb (with any juices that have accumulated); bring to a boil.
- Cover pot and transfer to oven; cook until lamb is just tender, about 1 hour. Add squash, return to oven, and cook until squash is tender, about 30 minutes more. Remove cinnamon sticks, stir in prunes, and season with salt and pepper. Serve with cilantro and couscous.
BRAISED LAMB SHANKS WITH WINTER SQUASH AND RED CHARD
I've only made this once and it was amazing!!! I found it on the cover of Bon Appetit in October of 2000. Really good hearty, homey meal for the cold months. Not too difficult to prepare either.
Provided by Miss Erin C.
Categories Lamb/Sheep
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 375F degrees.
- Sprinkle lamb on all sides with salt and pepper.
- Heat oil in heavy large pot over high heat.
- Add lamb, cook until brown turning occasionally; about 10 minutes.
- Transfer to plate.
- Add 1 Tbls butter to dripping in pot.
- Add onions, carrots, parsnips, thyme and garlic.
- Sauté until vegetables soften and begin to brown.
- Add wine, boil until reduced almost to a glaze; about 4 minutes.
- Return lamb to pot, arrange in single layer.
- Add stock, orange, cinnamon and 1 tsp fennel seeds, bring to a boil.
- Place pot in the oven.
- Braise lamb uncovered until tender, turning and basting often; about 2 hours and 15 minutes.
- Meanwhile, rub cut sides of squash with 1 Tbls butter and sprinkle with salt and pepper.
- Arrange squash, skin side down on a baking sheet.
- Roast on sheet alongside lamb until tender; about 1 hour and 15 minutes.
- Scrape squash from skins into a bowl.
- Add nutmeg and 2 Tbls of butter.
- Mash with a fork until almost smooth, season with salt and pepper.
- Transfer lamb to a plate, strain braising liquid into a bowl; spoon off the fat if desired. Return liquid to pot.
- Add fresh fennel, orange peel and 1 tsp fennel seeds.
- Simmer until fennel is tender and sauce is thick enough to coat a spoon.
- Rewarm lamb shanks, covered, over medium heat; about 15 minutes.
- Rewarm squash in a saucepan over low heat, stirring often; about 10 minutes.
- While the lamb and squash heat, cut out the center stem from the chard leaves, discard.
- Coarsely tear the leaves.
- Melt butter in a heavy skillet over high heat.
- Add chard and toss until it wilts; about 4 minutes.
- Season with salt and pepper.
- Divide chard and squash among 4 plates.
- Arrange the lamb atop the vegetables, spoon sauce with fennel over the top.
Nutrition Facts : Calories 1801.7, Fat 95.6, SaturatedFat 40.4, Cholesterol 539.3, Sodium 1003, Carbohydrate 65.6, Fiber 11.3, Sugar 19.7, Protein 155.6
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