Recipes
Jan 12, 2010

Recipe: Lamb stew with squash and mint

By: Elizabeth Baird and The Canadian Living Test Kitchen

Recipe: Lamb stew with squash and mint Author: Style At Home

Recipes
Jan 12, 2010

Recipe: Lamb stew with squash and mint

By: Elizabeth Baird and The Canadian Living Test Kitchen

Leg of lamb becomes meltingly tender as it braises in a slow cooker. You can save yourself some work by buying cubed lamb, either shoulder or leaner leg.

Ingredients

  • 3 lb boneless leg of lamb        
  • 2 tbsp vegetable oil        
  • 2 onions, chopped        
  • 4 garlic cloves, minced        
  • 1 tbsp dried mint            
  • 1/2 tsp each salt and pepper    
  • 1-1/2 cups sodium-reduced beef broth    
  • 2 cups cubed (1 inch/2.5 cm) peeled butternut squash    
  • 1 can (19 oz/540 mL) chickpeas, drained and rinsed
  • 1/4 cup tomato paste            
  • 2 tbsp all-purpose flour        
  • 2 tbsp chopped fresh parsley        
  • 1 tbsp lemon juice            
  • 1/2 tsp hot pepper sauce        


Directions
1
Trim lamb and cut into 1-inch (2.5 cm) cubes. In large skillet, heat oil over medium-high heat; brown lamb, in batches. Transfer to slow cooker (5- to 6-quart (5 to 6 L) slow cooker).

2
Drain fat from skillet. Fry onions, garlic, mint, salt and pepper over medium heat, stirring occasionally, until onions are softened, about 5 minutes. Scrape into slow cooker.

3
Add half the broth to skillet; bring to boil, scraping up brown bits from bottom of skillet. Scrape into slow cooker along with remaining broth, squash, chickpeas and tomato paste. Stir to combine.

4
Cover and cook on low until lamb is tender, about 6 to 8 hours. Skim off fat. Move meat and vegetables to 1 side of slow cooker.

5
Whisk flour with 1/4 cup (50 mL) of water; whisk into liquid in slow cooker. Stir to redistribute ingredients.

6
Cover and cook on high until thickened, about 15 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight containers until cold. Cover and refrigerate for up to 3 days or freeze for up to 1 month.)

7 Stir in parsley, lemon juice and hot pepper sauce.

Makes 6 servings.


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Excerpted from Canadian Living: The Slow Cooker Collection by Elizabeth Baird The Canadian Living Test Kitchen Copyright © 2009 by Elizabeth Baird The Canadian Living Test Kitchen. Excerpted by permission of Transcontinental, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.


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Recipe: Lamb stew with squash and mint