September 24, 2019
Spicy Lamb Stew with Kabocha Rosettes
Rich and tender lamb cubes in a spiced tangy tomato sauce are topped with sweet kabocha rosettes for a perfect hearty fall meal.
Servings: 8
Calories: 344kcal
Ingredients
- 6 tablespoons oil
- 3 pounds boneless lamb shoulder trimmed and cut into 1-inch pieces
- 1 onion finely chopped
- 1 tablespoon garlic minced
- 2 tablespoons fresh ginger grated
- 1 1/2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 2 cups chicken stock
- 2 tablespoons fresh lime juice
- 2 jalapeños seeded and minced
- 14 oz can diced tomatoes
- 2 cups cauliflower flowerets
- 1 pound kabocha
- 3 tablespoons butter softened
Instructions
- In a 3-quart baking dish heat the oil over high heat until it is hot. Brown and dry lamb in batches, transferring it with a slotted spoon as it is browned to a bowl. In the fat remaining in the dish cook the onion over low heat, stirring occasionally, until it is softened, add garlic and the ginger, and cook the mixture stirring, for 3 minutes. Add the cumin and coriander and cook the mixture, stirring for 1 minute. Add the stock, whisking, and simmer the mixture for 5 minutes. Add the lime juice, the chilies, the tomatoes, the lamb and any juices that have accumulated in the bowl, add salt and pepper to taste and simmer the mixture, covered, for 1 hour and 30 minutes, or until lamb is tender.
- Add the cauliflower to the lamb mixture. Here the soup can be cooled and saved overnight or continued with.
- Bake the kabocha in a preheated 425ºF oven, pricking all over several times with a fork after 30 minutes or until tender. Peel the squash, mash add butter and puree until smooth. Add salt and pepper to taste. Transfer mix to pastry bag and pipe it into 2-inch rosettes around the edge of the baking dish or all across the top.
- Bake the stew in a preheated 400ºF oven for 20 to 30 minutes, until it is heated through and the rosettes are browned.
Nutrition Facts
Spicy Lamb Stew with Kabocha Rosettes
Amount per Serving
Calories
344
% Daily Value*
Fat
22
g
34
%
Saturated Fat
6
g
38
%
Cholesterol
82
mg
27
%
Sodium
281
mg
12
%
Potassium
798
mg
23
%
Carbohydrates
13
g
4
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
25
g
50
%
Vitamin A
994
IU
20
%
Vitamin C
29
mg
35
%
Calcium
73
mg
7
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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