Ingredients2 h 55 m servings 290 cals
- Preheat oven to 325 degrees F (165 degrees C).
- Season lamb with salt.
- Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Cook and stir 1/2 the lamb cubes in hot oil until browned on all sides, about 5 minutes. Transfer browned meat with a slotted spoon to a plate, reserving drippings in the pot. Add remaining 1 tablespoon oil to the Dutch oven. Cook and stir second 1/2 the lamb cubes until browned on all sides, about 5 minutes. Transfer lamb to plate. Reduce heat to medium-low.
- Cook and stir onion, carrots, and garlic in Dutch oven until slightly softened, 3 to 5 minutes. Stir lamb cubes and any accumulated juices, tomatoes, beef stock, thyme, and rosemary into onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cover Dutch oven with an oven-proof lid.
- Cook stew in the covered Dutch oven in the preheated oven until the lamb is tender, 2 to 3 hours. Stir butternut squash cubes into stew, recover the Dutch oven, and return to the preheated oven until squash is tender, 20 to 25 minutes.
Per Serving: 290 calories; 17.1 g fat; 17.3 g carbohydrates; 18 g protein; 61 mg cholesterol; 256 mg sodium. Full nutrition
ReviewsRead all reviews 4
I have to admit, I did do two big changes to the recipe. First, I went to buy the lamb, but found it was pretty expensive this week. So instead I bought some pork butt instead, selecting the d...
A great meal for a chilly autumn evening. I followed the recipe until it was all done, I added some curry and yogurt on my helping. Easy preparation too. Enjoy.