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Lamb Stew with Squash & Mint

Lamb Stew with Squash & Mint
Prep Time
30 min
Cook Time
8h 20 min
Yields
6 servings

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. Note: this recipe is designed for a 5- to 6-quart (5 to 6 L) slow cooker.

Recipe reprinted from the Canadian Living Slow Cooker Collection.

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ingredients

3
lb(s) boneless leg of lamb
2
Tbsp vegetable oil
2
onions, chopped
4
clove garlic, minced
1
Tbsp dried mint
½
tsp salt
½
tsp pepper
1 ½
cup sodium-reduced beef broth
2
cup cubed (1 inch/2.5 cm) peeled butternut squash
1
can (19 oz/540 mL) chickpeas, drained and rinsed
¼
cup tomato paste
2
Tbsp all-purpose flour
2
Tbsp chopped fresh parsley
1
Tbsp lemon juice
½
tsp hot pepper sauce
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directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Whisk flour with ¼ cup (50 mL) of water; whisk into liquid in slow cooker. Stir to redistribute ingredients.

Step 6

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.)

Step 7

Stir in parsley, lemon juice and hot pepper sauce.

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