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Receta Fireside Lamb Stew
by Global Cookbook

Fireside Lamb Stew
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  Raciónes: 6

Ingredientes

  • 1/4 c. extra virgin olive oil
  • 1 lrg onion grated
  • 2 Tbsp. finely-chopped garlic
  • 1 tsp chili pwdr
  • 1 tsp grnd cumin
  • 1/2 tsp grnd cinnamon Salt to taste Freshly-grnd black pepper to taste
  • 3 lb boneless lamb shoulder cut 1 1/2" pcs
  • 2 1/2 c. defatted chicken broth
  • 1 x dry ancho chili stemmed, seeded
  • 4 x carrots peeled, halved lengthwise and cut into 1" pcs Zest of 1 orange in wide strips
  • 2 c. cubed (1") butternut squash
  • 2 x Roasted Red Bell Peppers (see recipe), cut into 1" pcs
  • 1/2 c. dry apricot halves
  • 2 Tbsp. minced fresh cilantro leaves

Direcciones

  1. Combine the oil, onion, garlic, chili pwdr, cumin, cinnamon, salt and pepper in a large, heavy pot. Stir well, then add in the meat. Toss the meat with the spice mix to coat it well.
  2. Add in 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 min. Add in the roasted peppers and dry apricots; cook, partially covered, till the lamb and vegetables are tender, about 30 min more. Remove and throw away the chili and orange zest. Sprinkle with cilantro and serve immediately.
  3. This recipe yields 4 to 6 servings.
  4. Comments: Talk about simple stews! You do not have to brown the meat - and the stew cooks in an easy hour.