Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 1.5 kilograms of boneless lamb shoulder cubes with 1.5 teaspoons of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then brown the seasoned lamb in batches until well-caramelized on all sides, removing it to a plate.

3. 3

   Add 1 additional tablespoon of olive oil to the pot, then sauté 2 large chopped onions, 2 large diced carrots, 1 large diced red bell pepper, and 4 minced garlic cloves for 8 to 10 minutes until vegetables soften.

4. 4

   Pour in 1 cup of dry red wine, scraping up any browned bits from the bottom of the pot, and simmer for 5 minutes until the wine has reduced by half.

5. 5

   Stir in 4 cups of beef broth, 400 grams of crushed tomatoes, 2 tablespoons of chopped fresh oregano, 2 bay leaves, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika, then return the browned lamb to the pot.

6. 6

   Bring the stew to a simmer, then reduce heat to low, cover the pot, and braise for 90 minutes.

7. 7

   Add 1 medium butternut squash (approximately 700 grams), peeled, deseeded, and cut into 3 cm cubes, to the pot, gently stir to combine, and continue to braise, covered, for another 45 to 60 minutes, or until the lamb is fork-tender and the squash is soft.

8. 8

   Remove the bay leaves, taste and adjust seasoning if necessary, then serve the braised lamb and squash garnished with 2 tablespoons of chopped fresh parsley.