Talk about simple stews! You don't have to brown the meat — and the stew cooks in an easy hour.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
1/4 cup olive oil
1 large onion, grated
2 tablespoons finely minced garlic
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Salt and pepper, to taste
3 pounds boneless lamb shoulder, cut into 1 1/2-inch pieces
2 1/2 cups defatted chicken broth
1 dried ancho chili, stem and seeds removed
4 carrots, peeled, halved lengthwise and cut into 1-inch pieces
Zest of 1 orange, in wide strips
2 cups cubed (1 inch) butternut squash
2 roasted red bell peppers , cut into 1-inch pieces
1/2 cup dried apricot halves
2 tablespoons chopped fresh cilantro leaves
Preparation
Step 1
1. 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.
Step 2
2. 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.
Nutrition Per Serving
Per serving (based on 6): 835 calories
26g carbohydrates
78g protein
46g fat
265mg cholesterol.
#### Nutritional analysis provided by New Wellness
Richmond
Va.
