Red kuri squash or butternut, halved and seeded 1-1/2 pounds
Salt and pepper to taste
Butter 1 tablespoon
Ground coriander and cumin 2 tablespoons each
Salt and ground ginger 1 tablespoon each
Curry powder and pepper 2 teaspoons each
Ground cardamom 1 teaspoon
Cinnamon stick, ground 1 whole
Anderson Ranch Grass-Fed Lamb shoulder, trimmed 5 pounds
and cut into 1-inch cubes
Chicken stock 2-1/2 quarts
Butter 1/2 cup
Onions, diced 3 medium
Garlic cloves, minced 3
Tomato paste 3 tablespoons
Garbanzo beans, cooked 1 cup
Golden raisins 1/2 cup
Honey 2 tablespoons
Toasted slice almonds 1/2 cup
Cilantro leaves, chopped 1/4 cup
Season squash with salt and pepper. Place in roasting pan, cut side down. Add butter and 1/2 cup water to pan. Cover tightly and bake at 350°F for 40 to 50 minutes or until tender but firm. Cool, peel and cut into 1-inch cubes; reserve.
Autumnal Lamb Stew with Red Kuri Squash and Almonds
Combine spices and divide into two portions. Toss meat cubes with one-half of the spice mixture. Let stand for 30 minutes. In heavy saucepot, add seasoned lamb and enough stock to cover. Bring to a boil. Reduce heat to low and simmer for about 1 hour, skim occasionally. Once lamb is tender, strain and reserve liquid.
Melt butter in skillet. Add onions and sauté over low heat until translucent. Stir in remaining spice mix, tomato paste and garlic; cook 3 to 5 minutes until aromatic. Add beans, raisins and honey; sauté for 4 minutes, allowing flavors to blend.
Add meat to onion mixture. Add reserved liquid. Cook to heat through.
To serve: Spoon stew into bowls and garnish with almonds and cilantro. If desired, serve with couscous or buttered egg noodles.
Chef/Owner Heidi Krahling
San Anselmo, California
Recipe and image provided by the American Lamb Board.