Spicy Lamb and Butternut Squash Stew Recipe - Authentic Flavor

INGREDIENTS

1 tablespoon olive oil 2 pounds boneless lamb shoulder or leg, cut into 1-1/2- to 2-inch cubes 3 medium onions, cut into eighths 3 cloves garlic, minced 2 teaspoons ground ginger 2 teaspoons ground cinnamon 1 teaspoon black pepper 2 cups water 1 can (about 14 ounces) diced tomatoes, undrained 1 can (about15 ounces) chickpeas, rinsed and drained 1 cup chopped pitted prunes 1/2 teaspoon salt 1 small butternut squash, peeled and cut into 1-inch pieces 1 medium zucchini, halved and sliced crosswise into 1-inch pieces Saffron Couscous (recipe) 1/4 cup chopped fresh cilantro or parsley

PREPARATION:

1. Heat oil in large saucepan over high heat until hot. Add lamb in single layer. Cook, stirring occasionally, 7 to 10 minutes or until lamb is browned.
2. Add onions, garlic, ginger, cinnamon and pepper; stir 30 seconds or until spices are fragrant. Add water and tomatoes with juice. Scrape any browned bits from bottom of pan. Cover; bring to a boil. Reduce heat to medium-low; simmer 1 hour.
3. Remove 1 cup broth from lamb mixture; place in medium saucepan.
4. Continue simmering lamb, covered, 30 minutes; add additional water, if needed. Add chickpeas, prunes and salt; simmer 20 minutes or until lamb is tender. Remove cover; simmer until broth is slightly thickened.
5. Add butternut squash to broth in medium saucepan. Cover; bring to a boil over high heat. Reduce heat to medium-low; simmer 20 minutes or until squash is tender. Add zucchini; simmer 10 to 15 minutes or until zucchini is tender. Set aside; cover to keep warm.
6. Prepare Saffron Couscous. Place on large serving platter. Form well in center of couscous. Spoon lamb stew in center; top with vegetables. Sprinkle with cilantro.

This recipe appears in: Middle Eastern