Fireside Lamb Stew

Name: Fireside Lamb Stew
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

16 ingredients

11 steps

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

Directions

1

1.
2

Combine the oil, onion, garlic, chili powder, cumin, cinnamon, salt, and pepper in a large, heavy pot.
3

Stir well, then add the meat.
4

Toss the meat with the spice mixture to coat it well.
5

2.
6

Add the broth, ancho chili, carrots, orange zest, and butternut squash.
7

Bring to a boil over high heat.
8

Then reduce the heat and simmer gently, partially covered, over medium heat for 30 minutes.
9

Add the roasted peppers and dried apricots; cook, partially covered, until the lamb and vegetables are tender, about 30 minutes more.
10

Remove and discard the chili and orange zest.
11

Sprinkle with cilantro and serve immediately.