Lamb Stew with Potatoes and Butternut Squash
This is the opposite of a slow braise but the results are flavorful, tender meat and perfectly cooked vegetables.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 servings 1x
- Category: Lamb
Ingredients
Scale
- 14oz (420gr) lamb, cut into 1 1/2″ (4cm) pieces
- 3 shallots, chopped, about 3/4 cup
- 3 cloves garlic, minced
- 2 medium (10oz, 300gr) potatoes, cut into bite-size pieces
- 10oz (300gr) butternut squash, cut into bite-size pieces
- 1 1/2 tsp smoked paprika
- 1/4 cup (2oz, 60ml) fresh lemon juice
- 1/2 cup (4oz, 120ml) chicken broth
- 2 1/2 cups (20oz, 600ml) water
- 3 tbs parsley
- 1 tbs olive oil
Instructions
- Heat oil in a large skillet. Add lamb and brown on all sides.
- Add shallot, garlic, paprika, and sauté 5 minutes.
- Add lemon juice, broth, water and bring to a boil.
- Reduce heat slightly and simmer hard for 15 minutes.
- Add potatoes, butternut squash and simmer hard for 30 minutes, or until water is gone.
- Sprinkle with parsley and serve.
Notes
This is cooked, uncovered, at a brisk or hard simmer – not a boil. This means many small bubbles breaking the surface rapidly.
Keywords: lamb stew, butternut squash
