Lamb Stew With Chickpeas And Butternut Squash Food

LAMB STEW WITH CHICKPEAS AND BUTTERNUT SQUASH

Steps:

• Combine the spices and salt in a bowl. In a large bowl, stir together 1/4 cup flour and 1 1/2 teaspoons of the spice mixture, add the lamb and coat well. Heat 3 teaspoons of oil in a large pot. Add lamb a few pieces at a time; don't overcrowd. Turn the pieces until lamb is browned on all sides, about 5 minutes per batch; add a teaspoon of oil as needed between batches.
• Remove the lamb and set aside. Add the remaining teaspoon of oil and the onion to the pot. Cook for 2 minutes. Stir in the garlic and cook for 15 seconds. Stir in the lamb and remaining spice mixture. Stir in the chicken broth and bring to a boil, then reduce to a slow simmer. Cover and cook until the lamb is tender, about 1 hour. Stir in the squash and chickpeas and cook, covered, for 10 minutes.
• Stir 3 tablespoons of the cooking liquid into 2 tablespoons of flour to make a smooth paste. Stir the paste into the stew and cook until the broth thickens and the squash is tender, about 10 minutes longer. Add salt and pepper to taste. Divide among 4 bowls, garnish with cilantro and serve.

LAMB, SQUASH & APRICOT TAGINE

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.

LAMB STEW WITH BUTTERNUT SQUASH

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.

MOROCCAN LAMB AND BUTTERNUT SQUASH STEW

Steps:

• Season the lamb with salt and pepper. In a large pot heat the oil over medium high heat, then brown the lamb on all sides, about 6 minutes in all. Transfer the lamb to a plate with a slotted spoon. Add the onions and garlic to the same pan and sauté for about 5 minutes over medium heat until the onions are tender and lightly golden.
• Add the ginger, coriander, cinnamon and red pepper flakes to the pot and stir so that the onion is coated with the spices. Add the tomatoes and the water, return the lamb to the pot, and bring to a simmer over medium high heat. Reduce the heat to medium-low, cover the pot, and keep it at a low simmer for about 2 hours, until the lamb is almost tender. Add the squash and simmer for another 45 minutes until the lamb is very tender and the squash is cooked through.
• Sprinkle over or stir in the parsley and serve hot.

BUTTERNUT SQUASH AND CHICKPEA STEW

Steps:

• Heat the oil in a medium Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the tomatoes with their juices, ras el hanout and cinnamon and cook until the tomato juices are thickened, about 3 minutes. Add the broth, apricots, squash and chickpeas and a pinch each of salt and pepper. Bring to a simmer and cook until the squash is tender, about 25 minutes.
• Stir in the spinach and cook until wilted, about 3 minutes. Remove from the heat and stir in the mint, parsley and lemon juice. Remove the cinnamon stick and adjust the seasoning with additional salt and pepper. Serve the stew over hot couscous or rice.

BUTTERNUT SQUASH & CHICKPEA TAGINE

Steps:

• Heat the oil in a heavy-based pan, then slowly cook the onions for around 10 mins until starting to caramelise. Stir in the garlic, ginger and spices and cook for a further 2 mins. Add the vegetables and canned tomatoes and bring to a simmer. Put the lid on and simmer for around 15 mins or until all the veg are tender. Stir in the chickpeas, heat through and serve with couscous or rice.

BUTTERNUT SQUASH AND CHICKPEA STEW WITH COUSCOUS

Steps:

• Heat oil in saucepan. Saute' carrots,onion and red bell pepper until softened. Stir in cumin seeds and bay leaf.
• Puree 3/4 cup of chickpeas and 3/4 cup butternut squash soup in blender until smooth.
• Add to carrot/onion/pepper mixture. Add the remainder chickpeas and soup. Simmer 15 to 20 minutes. Season with salt and pepper.
• Meanwhile, place couscous in heat-proof bowl and stir in 1 1/2 cups boiling water.
• Cover, and let stand 3 to 5 minutes, or until all liquid is absorbed. Fluff with fork.
• Divide couscous among 6 bowls . Ladle chickpea stew around couscous in each bowl.

KHORESH KADOO HALVAII (BUTTERNUT SQUASH STEW)

Steps:

• Heat oven to 425 degrees. Line a baking sheet with parchment paper.
• Bring 2 tablespoons water to a boil in a small saucepan or kettle, or using the microwave, then let stand for 2 minutes to allow the temperature to drop slightly while you grind the saffron. Using a mortar and pestle (or small bowl and the handle of a wooden spoon), grind the saffron with a pinch of sugar to a fine powder (scant 1/4 teaspoon), add the hot water, gently stir, cover and let steep until ready to use.
• Place the butternut squash in a mound in the center of the prepared baking sheet. Add 1 tablespoon oil and 1 teaspoon salt, and season with pepper. Toss to combine. Scatter the squash across the baking sheet in an even layer, and roast for 10 minutes. Flip the squash and roast until golden and almost tender, about 10 minutes more.
• Meanwhile, in a medium pot, heat remaining 1/4 cup oil over medium-high, add the onion and cook, stirring occasionally, until golden brown, 10 to 12 minutes.
• Reduce heat to medium, sprinkle the onion with a little salt, add the turmeric and stir until fragrant, about 30 seconds. Add the chickpeas, season well with salt and pepper, and cook, stirring frequently, until slightly browned and crisp, about 10 minutes. With the back of a wooden spoon, crush a few chickpeas to release their starches. Taste the chickpeas and make sure they're seasoned to your liking.
• Push the chickpeas to the sides and make a little space in the middle of the pot; if the pot is dry, drizzle in a little more oil. Add the tomato paste to the oil to cook off its raw taste, stirring continuously and taking care not to burn the paste, about 1 minute. Mix the tomato paste with the chickpeas, add 2 cups water and bring to a gentle boil, scraping up any bits stuck to the bottom of the pot. Reduce heat to medium-low, and add the prunes and half of the saffron water. Stir, cover and simmer for 10 minutes.
• Add the roasted squash, lemon juice, 1 tablespoon sugar and the remaining saffron water. Gently stir to combine, cover and simmer over low heat until the flavors meld, about 15 minutes. The stew should be saucy but not soupy: add more water if the stew is too thick, or simmer uncovered if it's too loose. Taste for seasoning and add more lemon juice or a little more sugar if needed to balance all the flavors. Serve over rice with herbs, scallions and a dollop of plain yogurt.