lamb stew

This stew is a hearty one pot dinner that is a cold day favorite in our house. And although it takes a couple hours from start to finish, very little of that is active prep time. It’s also very flexible—you can substitute sweet potatoes for the butternut squash, or add in zucchini if you have it (just add it to the pot about 10 minutes before it’s time to pull it off the stove).

2 1/2  pounds lamb stew meat 

Flour seasoned with salt for dredging

2 tablespoons olive oil
1 onion finely chopped
4 cups chicken stock
1/2 teaspoon finely chopped rosemary
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
2 bay leaves
1 cinnamon stick
1 butternut squash, seeded, peeled, and cut into 3/4 inch dice
1 cup dried apricots cut in half or quarters depending on size
1 can chickpeas, drained and rinsed
Zest of one lemon, finely grated
1/4 cup chopped flat leaf parsley

Dredge lamb in flour mixture.  Heat oil in a large pot and brown lamb well on all sides, working in batches. Remove lamb and set aside. Add onions to pan and saute over medium heat until translucent.

Return lamb to pot and add stock, rosemary, basil, thyme and cinnamon stick. Bring to a simmer and cook over low heat, covered, for 1-2 hours, until the meat is fork tender.

Add butternut squash and dried apricots and cook until squash is tender, about 15 minutes. Add chickpeas and cook 5 minutes more.

Just before serving stir in lemon zest and parsley.

Serve with couscous, rice, or noodles.