The best lamb winter stew.

Chef's notes

So if you want a more sweet stew, add some dried apricots.

Details

• ⏲️ Prep time: 15 ish min
• 🍳 Cook time: 1 Hour ish
• 🍽️ Servings: 4 to 6

Ingredients

• 1/4 cup olive oil
• 1 large onion, grated
• 2 tablespoons finely minced garlic
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 cinnamon stick or 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
• 2 tablespoons chopped fresh cilantro leaves for garnish

Directions

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.
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; 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.