Recipe: Lamb stew with squash and mint

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


Recipe: Lamb stew with squash and mint

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.


  • 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        

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).

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.

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.

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.

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

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.

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