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Soups, Stews, Broths |
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INGREDIENTS:
1/2 tsp freshly ground black pepper
1 pound lean lamb shoulder on the bone, trimmed of fat, cut into
1" cubes
3 tbs olive oil
1 medium onion chopped
1 tbs tomato paste
1 tbs Sweet Hungarian paprika
1/8 tsp red pepper flakes
4 pounds of butternut squash; peeled, seeded, cut into 1" cubes
1 14-oz can of garbanzo beans; (chickpeas), rinsed and drained
(about 1 1/2 cups)
1 lg tomato peeled, seeded and chopped
1 medium garlic clove; minced
Salt
1/4 cp fresh lemon juice
2 tsp Sweet Hungarian paprika
1/2 tsp cayenne
1/2 tsp freshly ground black pepper
2 teaspoons dried mint
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DIRECTIONS:
Sprinkle
1/2 tsp of black pepper on the meat. In a large Dutch oven, heat 2
tbs of the olive oil. Add the meat and cook over moderate heat,
stirring, until all the juices evaporate, about 7 minutes.
Add the onion and cook stirring, until lightly browned, about 10
minutes.
Add the tomato paste, 1 tbs of paprika and 1/8 tsp of red pepper
flakes. Cook, stirring until the mixture begins to caramelize.
Add 1 1/2 cups of water and bring to a boil. Cover, reduce the
heat to a low simmer, and simmer until the meat is tender, about
45 minutes.
Add the squash, garbanzo beans, tomato, garlic, 1/2 tsp of salt,
and enough water to just cover the ingredients. Cover and cook
until the squash is tender, about 30 minutes.
Stir in the lemon juice and remove from the heat. Season with
salt. Transfer the stew to a shallow serving dish.
Rub the 2 teaspoons of paprika, 1/2 tsp of cayenne, 1/2 tsp black
pepper, and dried mint through a fine sieve.
In a small saucepan, heat the remaining 1 tbs olive oil on medium
heat, until a speck of spice dropped into the oil sizzles.
Add the sieved spices and stir for just an instant. Swirl the
seasoned oil into the stew, stir once and serve hot.
Servings: 6
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