Lamb And Butternut Squash Stew Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LAMB, SQUASH & APRICOT TAGINE



Lamb, squash & apricot tagine image

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

2 tbsp oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp ras-el-hanout
1 tsp ground coriander
600g lamb leg, diced into 2cm pieces, excess fat trimmed
200g butternut squash, diced
200g soft dried apricot
400g can chopped tomato
500ml lamb or beef stock
zest 1 lemon
small bunch coriander
couscous and natural yogurt, to serve

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

LAMB STEW WITH CHICKPEAS AND BUTTERNUT SQUASH



Lamb Stew With Chickpeas and Butternut Squash image

There is no high drama about simmering a stew. However fine, stew is a homey, intimate exchange, a paean to the way living things improve when their boundaries relax, when they incorporate some of the character and flavor of others. Soulful, a word inextricably linked with a good sturdy stew, is the payoff to the cook who plans a little and has the patience to abide. Here, long-simmered lamb combines with chickpeas and butternut squash to yield a stew rich with the flavors of cumin, cardamom and coriander, that can help keep a chilly night at bay.

Provided by Molly O'Neill

Categories     dinner, one pot, soups and stews, times classics, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 16

1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon freshly ground pepper, plus more to taste
Pinch of cayenne pepper
1/2 teaspoon salt, plus more to taste
1/4 cup plus 2 tablespoons all-purpose flour
1 pound lamb stewing meat, trimmed and cut into 1-inch cubes
5 teaspoons vegetable oil
1 small onion, peeled and thinly sliced
2 large cloves garlic, peeled and minced
3 cups chicken broth, homemade or low-sodium canned
1 small butternut squash, peeled, seeds and fibers scooped out, cut into 3/4-inch cubes
1 19-ounce can chickpeas, drained and rinsed
1 tablespoon chopped fresh cilantro

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.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 18 grams, Fiber 11 grams, Protein 41 grams, SaturatedFat 4 grams, Sodium 975 milligrams, Sugar 11 grams, TransFat 0 grams

MOROCCAN LAMB AND BUTTERNUT SQUASH STEW



Moroccan Lamb and Butternut Squash Stew image

Lovely to come home to on a chilly night (and reheats like a dream).

Provided by Katie Workman

Categories     Main Course

Time 3h20m

Number Of Ingredients 13

2 pounds lamb stew meat (cut into 1 1/2-inch cubes)
Kosher salt and freshly ground pepper (to taste)
1 tablespoon olive oil
1 large onion (chopped)
2 teaspoons minced garlic
1 tablespoon grated peeled fresh ginger
1 teaspoon ground coriander
½ teaspoon ground cinnamon
¼ teaspoon red pepper flakes
1 14-ounce can diced tomatoes (with their liquid)
2 cups water
2 cups cubed butternut squash (about 3/4-inch)
½ cup chopped parsley

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.

Nutrition Facts : Calories 267 kcal, Carbohydrate 11 g, Protein 32 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 98 mg, Sodium 202 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

LAMB STEW WITH BUTTERNUT SQUASH



Lamb Stew with Butternut Squash image

Comfort food galore!

Provided by Dick Brumley

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 2h55m

Yield 6

Number Of Ingredients 11

2 tablespoons vegetable oil, divided
1 ½ pounds boneless lamb shoulder, cut into 1-inch cubes
salt to taste
1 onion, chopped
¾ cup chopped carrots
2 cloves garlic, chopped
1 (28 ounce) can chopped tomatoes
2 cups beef stock
2 sprigs thyme
1 sprig fresh rosemary
2 cups 1/2-inch cubes 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.

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

SLOW COOKER BUTTERNUT SQUASH STEW



Slow Cooker Butternut Squash Stew image

A hearty mixture of veggies and sage sausage in a slow cooker.

Provided by MAGGIEMAY84

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 3h

Yield 8

Number Of Ingredients 15

¾ butternut squash, diced
1 pound sage pork sausage, crumbled
3 potatoes, cut into small cubes
3 stalks celery, sliced
3 carrots, sliced
1 (15 ounce) can chickpeas, rinsed and drained
1 (15 ounce) can crushed tomatoes
1 large onion, diced
1 (8 ounce) can tomato sauce
1 green bell pepper, thickly sliced
4 cloves garlic, minced
1 ½ teaspoons curry powder
1 ½ teaspoons ground cumin
1 ½ teaspoons Chinese five-spice powder
salt and ground black pepper to taste

Steps:

  • Stir butternut squash, sausage, potatoes, celery, carrots, chickpeas, crushed tomatoes, onion, tomato sauce, green bell pepper, garlic, curry powder, cumin, five-spice powder, salt, and pepper together in a slow cooker or tagine.
  • Cover and cook on High until butternut squash is tender and sausage is cooked through, about 2 hours and 30 minutes. Stir ingredients halfway through the cooking process if possible.

Nutrition Facts : Calories 344.9 calories, Carbohydrate 45.6 g, Cholesterol 32.5 mg, Fat 13.3 g, Fiber 8.4 g, Protein 14.2 g, SaturatedFat 4.4 g, Sodium 888.9 mg, Sugar 6.5 g

MOROCCAN LAMB MEATBALL STEW WITH BUTTERNUT SQUASH



Moroccan Lamb Meatball Stew With Butternut Squash image

Ground lamb was the inspiration for this dish. I also wanted to use a butternut squash and some couscous I had on hand, so after surfing for recipes I used a combination of ingredients I liked the most and this stew was born.

Provided by Fragilethunder

Categories     Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 21

1 lb ground lamb
1/4 cup breadcrumbs
1 egg
2 tablespoons parsley, minced
2 tablespoons mint, minced
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper (optional)
1 cup butternut squash, peeled, cut in half inch dice
1 red bell peppers or 1 yellow bell pepper, cut in half inch dice
1 (14 1/2 ounce) can diced tomatoes
1/2 cup onion, small dice
2 cups chicken broth
1/2 cup raisins
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon ginger
1/8 teaspoon cardamom (optional)
1/8 teaspoon clove
4 tablespoons olive oil or 4 tablespoons any cooking oil
salt and pepper

Steps:

  • For meatballs: combine ground lamb through garlic, salt and pepper, form into 1 inch balls. Sautee in 2 tablespoons oil approximately 20 minutes turning to brown evenly. They should be firm enough to hold their shape when added to the stew.
  • While meatballs cook, prepare stew.
  • For stew: Place 2 tbsp oil in medium hot pan, add butternut squash and sautee about 5 minutes, add onion and cook till translucent, add bell peppers and garlic, cook 2 minutes. Add tomatoes, spices, chicken broth, and raisins,
  • cook till squash is almost tender, about 10 minutes. Add more broth or water if needed. Mixture should be a little soupy, squash will thicken stew as it cooks.
  • Add meatballs to stew and cook for about 10 more minutes.
  • Serve over couscous for a traditional Moroccan style, or with any grain you prefer.

Nutrition Facts : Calories 623.1, Fat 42.9, SaturatedFat 14.2, Cholesterol 135.7, Sodium 891.6, Carbohydrate 35.6, Fiber 4.5, Sugar 18.3, Protein 26.2

LAMB AND BUTTERNUT SQUASH STEW



LAMB AND BUTTERNUT SQUASH STEW image

Categories     Beef     Lamb     Squash

Yield 6

Number Of Ingredients 15

8 ounces ground lamb
8 ounces 90% lean ground sirloin
1/2 teaspoon kosher salt, divided
1 1/2 cups chopped peeled butternut squash
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons all-purpose flour
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground paprika
1/4 teaspoon ground cinnamon
1 cup unsalted beef stock (such as Swanson) $
3 cups chopped kale
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • 1. Preheat oven to 450°. 2. Heat a large Dutch oven over medium-high heat. Add lamb, beef, and 1/4 teaspoon salt; cook 5 minutes or until browned, stirring to crumble. Remove lamb mixture from pan. Add squash, onion, and garlic to pan; cook 3 minutes, stirring occasionally. Add tomato paste and next 5 ingredients (through cinnamon); cook 1 minute, stirring frequently. Stir in remaining 1/4 teaspoon salt and stock; bring to a boil. Stir in kale; cook 1 minute or until kale begins to wilt. Stir in lamb mixture. Cover and bake at 450° for 15 minutes. Sprinkle with chopped parsley.

More about "lamb and butternut squash stew recipes"

EASY LAMB TAGINE WITH BUTTERNUT SQUASH - EASY RECIPES AND ...
easy-lamb-tagine-with-butternut-squash-easy-recipes-and image
2019-08-21 This easy Lamb Tagine recipe is a simple version of the classic casserole stew dish from Morocco. Made with chick peas and butternut squash, this dish is a …
From tamingtwins.com
4.6/5 (18)
Total Time 2 hrs 55 mins
Category Main Course
Calories 391 per serving
  • In a heavy saucepan, heat half of the oil over a medium heat and brown the meat in batches, moving aside when browned.
  • Add the remaining oil to the empty pan and lower the heat. Add the onion, garlic, ginger, cumin and Ras el Hanout. Cook over the low heat for 10 - 15 minutes until everything turns sticky and fragrant.
  • Add back in the meat and stock, put a lid on and continue cooking over a low heat for about 1.5 - 2 hours until the meat is almost totally softened.


INSTANT POT LAMB BUTTERNUT SQUASH STEW • BEYOND MERE ...
instant-pot-lamb-butternut-squash-stew-beyond-mere image
2019-11-22 Instant Pot Lamb Butternut Squash Stew combines a rich Mexican-style sauce including cinnamon, cumin, ancho, chocolate, and tahini (sesame paste) with …
From beyondmeresustenance.com
5/5 (3)
Total Time 1 hr
Cuisine Mexican
Calories 525 per serving
  • Add beer, tahini, broth/stock. Bring to a boil. Lock lid in place. Cook 30 minutes on high pressure. Release pressure (be careful).
  • Add squash, garbanzos, bell pepper. Lock lid in place and cook an additional 5 minutes on high pressure. Release pressure again. Stir to combine.


SLOW-COOKER INDIAN LAMB & BUTTERNUT SQUASH STEW RECIPE ...
slow-cooker-indian-lamb-butternut-squash-stew image
2019-11-01 Stir the squash, onions, chickpeas, stock, curry powder, garlic, salt, and ginger into the lamb mixture in the slow cooker. Cover and cook on LOW until the …
From eatingwell.com
Total Time 7 hrs 35 mins
Calories 297 per serving
  • Heat the oil a large nonstick skillet over medium-high. Add half of the lamb to the skillet; cook, stirring once, until browned, 5 to 6 minutes. Using a slotted spoon, transfer the lamb to a 5- to 6-quart slow cooker. Repeat the procedure with the remaining lamb. Discard the drippings in the skillet.
  • Stir the squash, onions, chickpeas, stock, curry powder, garlic, salt, and ginger into the lamb mixture in the slow cooker. Cover and cook on LOW until the lamb is tender, about 6 hours and 30 minutes. Skim the fat from the surface of the cooking liquid. Stir in the coconut milk. Cook, uncovered, on HIGH, stirring occasionally, 30 minutes. Sprinkle with the mint, and, if desired, serve over the rice.


LAMB BUTTERNUT SQUASH STEW RECIPE | COOKING LIGHT
lamb-butternut-squash-stew-recipe-cooking-light image
2017-01-19 Tender lamb combines with fresh veggies like kale and butternut squash to create the ultimate comforting winter stew. Richly spiced with coriander, cumin, and …
From cookinglight.com
Servings 6
Calories 186 per serving
  • Remove lamb mixture from pan. Add squash, onion, and garlic to pan; cook 3 minutes, stirring occasionally.


LAMB AND BUTTERNUT SQUASH STEW RECIPE | MYRECIPES
lamb-and-butternut-squash-stew-recipe-myrecipes image
2014-08-23 Directions. Preheat oven to 450°. Heat a large Dutch oven over medium-high heat. Add lamb, beef, and 1/4 teaspoon salt; cook 5 minutes or until browned, …
From myrecipes.com
3/5 (6)
Calories 244 per serving
Servings 6
  • Heat a large Dutch oven over medium-high heat. Add lamb, beef, and 1/4 teaspoon salt; cook 5 minutes or until browned, stirring to crumble. Remove lamb mixture from pan. Add squash, onion, and garlic to pan; cook 3 minutes, stirring occasionally. Add tomato paste and next 5 ingredients (through cinnamon); cook 1 minute, stirring frequently. Stir in remaining 1/4 teaspoon salt and stock; bring to a boil. Stir in kale; cook 1 minute or until kale begins to wilt. Stir in lamb mixture. Cover and bake at 450° for 15 minutes. Sprinkle with chopped parsley.


LAMB & BUTTERNUT SQUASH STEW RECIPE - MY GLUTEN FREE GUIDE
lamb-butternut-squash-stew-recipe-my-gluten-free-guide image
I don’t use lamb often in recipes but have found a new favourite in this lamb and butternut squash stew. The flavours blew my mind and it was such a warming …
From mygfguide.com
Estimated Reading Time 2 mins


LAMB AND BUTTERNUT SQUASH STEW (AIP, SCD, PALEO) - GUTSY ...
lamb-and-butternut-squash-stew-aip-scd-paleo-gutsy image
2018-04-03 Combine ginger, cinnamon, garlic, saffron, salt and olive oil. Coat lamb stew meat evenly with mixture and allow to marinate in refrigerator for 2-24 hours. In …
From gutsybynature.com
Servings 3-4
Estimated Reading Time 4 mins
Category Entree
Total Time 3 hrs 10 mins


LAMB SWISS CHARD BUTTERNUT STEW – TANA AMEN BSN RN
lamb-swiss-chard-butternut-stew-tana-amen-bsn-rn image
2018-09-29 Add paprika, cinnamon, nutmeg and sauté 1 minute. Fold in the ground lamb and sauté until the lamb is just about browned. Add fire roasted tomatoes, …
From tanaamen.com
3.8/5 (14)
Calories 452 per serving
Servings 8


LAMB STEW WITH POTATOES AND BUTTERNUT SQUASH; A PRESENT ...
lamb-stew-with-potatoes-and-butternut-squash-a-present image
2019-12-20 Instructions. Heat oil in a large skillet. Add lamb and brown on all sides. Add shallot, garlic, paprika, and sauté 5 minutes. Add lemon juice, broth, water and bring …
From thymeforcookingblog.com
Servings 2
Estimated Reading Time 3 mins
Category Lamb
Total Time 1 hr 10 mins


LAMB STEW WITH SPICES, BUTTERNUT SQUASH AND CHESTNUTS ...
2016-11-30 Add the remaining stock and honey. Reduce the heat and simmer for 1 hour. Add the butternut squash to the pan and cook for 20 mins. Finally add the chestnuts, if using, and cook for a …
From easypeasyfoodie.com
Reviews 8
Category Main Course
Cuisine British, Fusion, Middle Eastern
Total Time 1 hr 55 mins
  • Heat the oil in a large saucepan, season the lamb and add it to the pan. Cook for 3-4 mins until brown all over. Remove from the pan and set aside.
  • In the same pan reduce the heat and soften the shallot or onion and ginger for 2-3 mins over a low heat.
  • Add the spices and stir for 1 min, sprinkle over the flour and stir for another minute. Pour in ¾ of the stock, stirring continuously, then add the meat. Add the remaining stock and honey. Reduce the heat and simmer for 1 hour.
  • Add the butternut squash to the pan and cook for 20 mins. Finally add the chestnuts, if using, and cook for a further 10 mins. Adjust the seasoning and serve with couscous, bulgur wheat or mashed potatoes.


LAMB AND BUTTERNUT SQUASH TAGINE WITH APRICOTS RECIPE ...
2020-02-21 Savory lamb, salty olives, and ras el hanout (a North African spice blend of coriander, cumin, and warming spices) are balanced by sweet butternut squash, apricots, and a touch of honey.
From foodandwine.com
Category Meat & Poultry Recipes, Lamb Recipes
Total Time 4 hrs 35 mins
  • Toss lamb with 11/2 tablespoons ras el hanout and 21/2 teaspoons salt in a medium bowl until evenly coated. Let stand at room temperature 1 hour, or cover and chill up to 2 days.
  • Grate 1 onion half on largest holes of a box grater; set aside remaining half. Place grated onion in a clean dish towel or piece of cheesecloth, and squeeze over sink to remove as much liquid as possible. Stir together lamb and grated onion in base of a 2-quart tagine. Cover and cook on a gas stovetop or a diffuser over an electric range over very low until lamb is cooked through but not yet tender and juices are pooling in tagine, about 1 hour and 30 minutes.
  • Thinly slice remaining onion half. Add sliced onion to tagine; stir to combine. Cover and continue cooking on stovetop until lamb is tender, about 1 hour.
  • Preheat oven to 300°F with oven rack in upper third of oven. Toss together butternut squash, honey, remaining 2 teaspoons ras el hanout, and remaining 1 teaspoon salt in a medium bowl. Add butternut squash mixture and apricots to tagine; stir to combine, making sure apricots are submerged in pan juices. Transfer tagine, uncovered, to upper third of preheated oven. Increase oven temperature to 425°F. Bake until squash is tender, about 30 minutes.


BRAISED LAMB WITH BUTTERNUT SQUASH & DRIED FRUIT RECIPE ...
2006-11-13 Add remaining 3/4 teaspoon salt, remaining 1/2 teaspoon cinnamon, and remaining 3/4 teaspoon black pepper; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. …
From myrecipes.com
4.5/5 (4)
Calories 378 per serving
Servings 8
  • Sprinkle lamb with 1/4 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon black pepper, red pepper, and cloves. Heat oil in a Dutch oven coated with cooking spray over medium-high heat. Add lamb; sauté 7 minutes or until browned. Remove from pan.
  • Add onion to pan; sauté 5 minutes or until tender. Add garlic; sauté 1 minute. Add broth, scraping pan to loosen browned bits. Return lamb to pan. Add remaining 3/4 teaspoon salt, remaining 1/2 teaspoon cinnamon, and remaining 3/4 teaspoon black pepper; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
  • Add squash and remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until lamb and squash are tender.


BALSAMIC LAMB STEW WITH BUTTERNUT SQUASH | SIMPLY GLUTEN FREE
2021-08-26 This Balsamic Lamb Stew with Butternut Squash is like fall in a bowl! The savoriness of the meat contrasts with the sweetness of the squash. 5 from 1 vote. Print Recipe . Balsamic Lamb Stew with Butternut Squash. Prep Time 15 mins. Cook Time 3 hrs. Total Time 3 hrs 15 mins. Course: Main Course, Soup. Servings: 6 servings. Calories: 239 kcal. Author: Brian Kavanagh. Ingredients 2 …
From simplygluten-free.com
5/5 (1)
Total Time 3 hrs 15 mins
Category Main Course, Soup
Calories 239 per serving


LAMB AND BUTTERNUT SQUASH STEW {12 WEEKS OF WINTER SQUASH ...
Lamb and Butternut Squash Stew (with homemade Lamb Stock) by Heather Schmitt-Gonzalez. Prep Time: 15 minutes. Cook Time: 2-1/2 hours. Keywords: braised entree soup/stew dairy-free nut-free soy-free sugar-free carrots lamb squash onions fall winter . Ingredients (serves 4) 2-3 tablespoons olive (or vegetable) oil, as needed ~1 pound lamb shoulder, in 1-inch cubes; kosher or sea salt; freshly ...
From allroadsleadtothe.kitchen
Estimated Reading Time 6 mins


SAVORY BUTTERNUT SQUASH SOUP RECIPE - NEWSBREAK
2021-10-21 Recipes featuring apples, pumpkin, caramel, and butternut squash are certainly top of mind. And of course, colder weather means more soups are on the menu for lunch or dinnertime too. Another cold-weather classic? A delicious, hearty beef stew.
From newsbreak.com


EASY PRESSURE COOKER LAMB STEW WITH SPRING VEGETABLES ...
Butternut squash, mushrooms, and potatoes make it a hearty dish everyone will love. Beef tips can be substituted for lamb. Every item on this page was chosen by a woman's day editor. This vegetable beef stew is based on my mom's wonderful recipe, but i adjusted it for the slow cooker. Lamb meat and winter vegetables combine to make a thick, hearty stew. Just combine the ingredients in the pot ...
From irishbeernames.blogspot.com


TURKISH LAMB STEW — TERI COCHRANE
2021-08-10 Turkish Lamb Stew. 1 15 oz. Can of Chickpeas. 1 8 oz. Can of Tomato Sauce. Sauté the onions, butternut squash and garlic in a skillet until softened, then add the lamb and spices and brown. Replace the ingredients in a pot and cook over medium heat. Simmer for 25-35 minutes until lamb is soft and serve with your favorite holiday sides!
From tericochrane.com


LAMB STEW RECIPE WITH BUTTERNUT SQUASH AND POTATO - SERVED ...
2019-02-03 This hearty lamb stew recipe with butternut squash and potato is full of colour – orange from the squash, yellow from saffron and a hint of red from tomato and chilli. Simple to prepare, this one-pot meal makes a delicious family meal or an informal dinner with friends. Spezzatino d’agnello con zucca e zafferano . Serves 4 Ingredients. 700g stewing lamb, cut into chunks salt and freshly ...
From served.mt


LAMB STEW WITH BUTTERNUT SQUASH RECIPE
Get one of our Lamb stew with butternut squash recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Easy one-pot chicken casserole Crecipe.com Combining chicken with vegetables has become a common practice these days. This easy one-pot chicken... 50 min Min; 4 Yield; Bookmark. 80% Roasted zucchini with ham Crecipe.com Everything you prepare in …
From crecipe.com


Related Search