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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Talk about simple stews! You don't have to brown the meat and the stew cooks in an easy hour. 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. 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. 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 and dried apricots; 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.
3. Per serving (based on 6): 835 calories, 26g carbohydrates, 78g protein, 46g fat, 265mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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