Fireside Lamb Stew

Recipe Ingredients

1/4 cup	59ml	Olive oil
1 cup	62g / 2.2oz	Onion - grated (large)
2 tablespoons	30ml	Finely-minced garlic
1 teaspoon	5ml	Chili powder
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Ground cinnamon
		Salt - to taste
		Freshly-ground black pepper - to taste
3 lbs	1362g / 48oz	Boneless lamb shoulder - cut 1 1/2" pieces
2 1/2 cups	592ml	Defatted chicken broth
1		Dried ancho chili - stemmed, seeded
4		Carrots - peeled, halved
		Lengthwise and cut into 1" pieces
		Zest of 1 orange in wide strips
2 cups	396g / 13oz	Cubed (1") butternut squash
2		Roasted Red Bell Peppers - (see recipe),
		Cut into 1" pieces
1/2 cup	73g / 2.6oz	Dried apricot halves
2 tablespoons	30ml	Chopped fresh cilantro leaves

Recipe Instructions

Combine the oil, onion, garlic, chili powder, cumin, cinnamon, salt and pepper in a large, heavy pot. Stir well, then add the meat. Toss the meat with the spice mixture to coat it well.

Add the broth, ancho chili, carrots, orange zest and butternut squash. Bring to a boil over high heat. Then reduce the heat and simmer gently, partially covered, over medium heat for 30 minutes. Add the roasted peppers and dried apricots; cook, partially covered, until the lamb and vegetables are tender, about 30 minutes more. Remove and discard the chili and orange zest. Sprinkle with cilantro and serve immediately.

This recipe yields 4 to 6 servings.

Nutritional Analysis Per Serving (based on 6): 835 calories, 26g carbohydrates, 78g protein, 46g fat, 265mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 02-18-2001 - S(Reformatted for MC6): - 07-31-2002 by Joe Comiskey - [email protected]

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