Lamb Stew with Potatoes and Butternut Squash

Lamb Stew

This is the opposite of a slow braise but the results are flavorful, tender meat and perfectly cooked vegetables.


  • 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 


  • 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. 


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

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