Lamb And Squash Recipes
MOROCCAN LAMB AND BUTTERNUT SQUASH STEW
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
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, 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
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
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.
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
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 AND SQUASH
This recipe calls for lamb, but I have used ground beef and sausage before. I never really stick to this recipe, and add different things depending on what sounds good at the time.
Provided by Sally
Categories Meat and Poultry Recipes Lamb Ground
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- In a medium saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium high heat, place the ground lamb, onion, garlic, thyme, basil and ground mustard. Cook until the lamb is evenly brown and the onion is soft. Stir the rice into the mixture.
- Stuff the acorn squash halves with the ground lamb mixture. Season with salt and pepper.
- Place stuffed squash on a medium baking sheet. Bake in the preheated oven 30 minutes, or until the squash is tender.
Nutrition Facts : Calories 322.7 calories, Carbohydrate 36.4 g, Cholesterol 41.4 mg, Fat 13.7 g, Fiber 1.8 g, Protein 12.8 g, SaturatedFat 5.9 g, Sodium 38 mg, Sugar 2.3 g
More about "lamb and squash recipes"
EASY LAMB TAGINE WITH BUTTERNUT SQUASH - DELICIOUS …
From tamingtwins.com
4.6/5 (18)Total Time 2 hrs 55 minsCategory Main CourseCalories 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.
- Add in the butternut squash and drained chickpeas and cook for a further 30 minutes with the lid on.
BRAISED LAMB WITH ROASTED SQUASH AND ONION SAUCE …
From bonappetit.com
4.1/5 (29)Estimated Reading Time 3 minsServings 8
- Preheat oven to 325°. Season lamb generously with salt and pepper. Heat oil in a large heavy ovenproof pot over high heat. Sear lamb on all sides, adjusting heat as necessary to prevent scorching, until deep brown, about 18 minutes. Transfer lamb to a platter. Add onions, celery, and carrots to pot. Reduce heat to medium-low and cook, stirring occasionally, until onions begin to caramelize, about 25 minutes.
- Add 4 cups water to pot. Bring to a simmer, scraping up brown bits with a wooden spoon; return lamb and its juices to pot. Add water just to cover lamb (10–12 cups, depending on size of pot). Add thyme, rosemary, and garlic; bring to a simmer, cover, and transfer to oven.
- Braise until lamb easily pulls apart when pierced with a fork, 4–4 1/2 hours. Let lamb cool completely in stock. Transfer lamb to a platter. Strain stock through a fine-mesh sieve set over a large bowl; discard solids. Return stock and lamb to pot. Let cool, cover, and chill overnight. DO AHEAD: Lamb can be made 2 days ahead. Keep chilled.
- Remove lamb from stock; shred into large pieces. Strain stock through a fine-mesh sieve into a large saucepan; discard solids. (Because the fat is cold and still solid, it will strain easily.) Bring strained stock to a boil over medium-high heat. Reduce heat to medium; simmer until reduced to 3 cups, about 25 minutes. DO AHEAD: Lamb can be shredded into large pieces and stock can be strained and reduced up to 1 day ahead. Cover separately; chill.
LAMB AND SQUASH CURRY RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Cuisine IndianTotal Time 30 minsCategory HealthyCalories 235 per serving
LAMB AND BUTTERNUT SQUASH CURRY | PRISCILLA MARTEL
From priscillamartel.com
Servings 6-8Estimated Reading Time 5 mins
MOROCCAN LAMB STUFFED SQUASH RECIPE (GLUTEN FREE) - FROM …
From fromscratchfast.com
5/5 (1)Category Main CourseCuisine AmericanTotal Time 1 hr
- Preheat the oven to 400˚F (200˚C). Line a large baking sheet with parchment and spray it lightly with cooking spray.
- While the squash cooks, make the filling. Heat 1 tablespoon of the olive oil in a large skillet over high heat. Add the lamb, and season with salt and pepper. Cook, stirring and breaking up the meat with a wooden spoon, until browned and cooked through (if the lamb releases a lot of fat while cooking, spoon it off as it cooks). Using a slotted spoon, transfer the meat to a plate and discard the drippings.
- Melt the butter in a small saucepan. Continue cooking, swirling occasionally, until the butter is golden brown and smells nutty. Pour the butter over the breadcrumbs and toss to combine. Season with salt and pepper, and then fold in the feta.
- Season the squash halves with salt and pepper (if using acorn squash, I like to add a drizzle of honey or maple syrup to each squash cavity since it's not as sweet as honeynut). Spoon the lamb filling into each squash cavity, mounding it firmly in the cavity and over the top of the squash. Sprinkle the breadcrumbs over each squash, pressing them to adhere. Do Ahead: The stuffed squash can sit at room temperature for up to 1 hour.
LAMB BUTTERNUT SQUASH STEW RECIPE - COOKING LIGHT
From cookinglight.com
Servings 6Calories 186 per serving
- Remove lamb mixture from pan. Add squash, onion, and garlic to pan; cook 3 minutes, stirring occasionally.
- Add tomato paste and next 4 ingredients (through cinnamon); cook 1 minute, stirring frequently.
ROASTED LAMB WITH ACORN SQUASH AND BROCCOLI RECIPE | MYRECIPES
From myrecipes.com
Servings 6Calories 203 per serving
- Unroll roast; trim fat from roast. Reroll roast; secure at 1-inch intervals with heavy string. Make 6 (1/2-inch-deep) slits in roast; place garlic halves and rosemary into each slit. Sprinkle with 1/2 teaspoon salt and pepper. Place roast on a broiler pan; insert meat thermometer into thickest portion of roast. Bake at 500° for 10 minutes. Reduce oven temperature to 425° (do not remove roast from oven).
- Combine 1/4 teaspoon salt, 1 teaspoon olive oil, and squash, and arrange squash around roast. Bake at 425° for 22 minutes. Combine 1 teaspoon olive oil, 1/4 teaspoon salt, broccoli spears, and the minced garlic. Carefully turn roast, and arrange the broccoli mixture around the roast. Bake at 425° for an additional 25 minutes or until thermometer registers 145° (medium-rare). Let roast stand for 5 minutes.
LAMB AND BUTTERNUT SQUASH TAGINE WITH APRICOTS RECIPE - MARY …
From foodandwine.com
Category Meat & Poultry Recipes, Lamb RecipesTotal 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.
LAMB AND BUTTERNUT SQUASH STEW RECIPE | MYRECIPES
From myrecipes.com
3/5 (6)Calories 244 per servingServings 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.
RACK OF LAMB WITH BUTTERNUT SQUASH PUREE - FLAVCITY WITH BOBBY …
From flavcity.com
4.8/5 (4)Category Main CourseCuisine AmericanTotal Time 45 mins
- Season the aussie rack of lamb with the smoked paprika, fennel powder, a generous pinch of salt, and a few cracks of pepper. Pour over a shot of oil and rub the seasoning all around the lamb. Let sit at room temperature for 20-30 minutes.
- Meanwhile for the sprouts, pre-heat oven to 450 degrees F along with the sheet tray inside of the oven. Cut a tiny bit of the root end off the sprouts and then cut them in half. Toss the sprouts with 2 tablespoons of olive oil, a teaspoon of salt, and a couple cracks of pepper. Carefully spread the sprouts in one even layer on the hot sheet tray and roast in the oven for 25-35 minutes until the exterior of the sprouts are well browned. Take the sprouts out of the oven and add the lemon zest, mix well and set aside.
- To make the butternut squash puree, bring a medium size pot of water to a boil. Season the water with 1 teaspoon of salt and carefully add the cubed squash to the water. Boil for 15 minutes, making sure you don’t overcook the squash. When a fork goes in and out of the squash with relative ease, it’s ready. Drain the squash and place it in a blender. While the squash is hot, add everything else to the blender along with ¼ teaspoon of salt and a couple cracks of pepper. Blend until the mixture is smooth and creamy, using a plunging stick or wooden spoon to help the mixture blend. If it is too thick, add a splash of milk. Check for seasoning, you may need a touch more salt. Set aside.
- For the lamb, lower the oven to 400 F and pre-heat a cast iron pan over medium-high heat with 1 tablespoon of oil. Sear the lamb fat side down until golden and crusty, about 3 minutes, flip and sear another 2-3 minutes. Move lamb to a sheet tray and roast for about 20 minutes for medium rare. Make sure to use a digital probe thermometer and remove the lamb when the temperature reaches 130 F. Add the butter, crushed garlic cloves, and fennels seeds to the same cast iron pan and pre-heat over medium-high heat. Once hot, add the rack of lamb back to the pan and baste it with the infused butter using a spoon. Do this for 1 minute on each side then remove lamb and allow it to rest for 5 minutes. Slice the lamb and serve with the butternut squash puree and brussels sprouts, enjoy!
LAMB CURRY WITH WINTER SQUASH RECIPE | EATINGWELL
From eatingwell.com
Total Time 5 hrs 20 minsCalories 334 per serving
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Servings 3-4Estimated Reading Time 4 minsCategory EntreeTotal Time 3 hrs 10 mins
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