Braised Lamb with Butternut Squash and Potatoes; rough morning

Last winter was very mild. I only recall 2 or 3 mornings with frost on the ground for our morning walks.

This winter is more like…. winter. Not only is there frost, the water in the cat’s dish freezes solid overnight.

Which means the weather is perfect for slow braises that cook themselves while I sit by the fire.

Since it’s our house, and there are still squashes in the cave, any stews have to include a bit of butternut squash.

The good / bad news is that, due to a poor harvest I only have 4 left…. which means that I can / have to start buying vegetables in the near future.

I’m so excited to buy cauliflower!!!

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Braised Lamb with Butternut Squash and Potatoes

This is an easy one-pot dinner for two. Substitute pork or beef if you prefer. 
I used the ‘neck’ end of the butternut squash to get slices.

  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 2 servings 1x
  • Category: Lamb
  • Method: Braise

Ingredients

Scale
  • 14oz (420gr) lamb, cut into pieces.
  • 2 tbs flour
  • 2 tsp paprika
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp sage
  • 1 cup (8oz, 250gr) tomatoes, peeled, chopped, juices reserved
  • 3/4 cup (6oz, 180ml) chicken stock
  • 1 tbs olive oil
  • 2 medium potatoes, sliced, cut in half the long way, then thickly sliced
  • 10oz (300gr) butternut squash, sliced similar to potatoes

Instructions

  • Mix flour and paprika in a flattish dish. 
  • Add lamb and turn to coat.
  • Heat oil in a heavy pot or Dutch oven with tight-fitting lid.
  • Add lamb (reserve any remaining flour) and brown
  • Remove lamb and sauté onion and garlic until tender, about 7 minutes.
  • Sprinkle with any remaining flour/paprika and stir well.
  • Add a bit of stock and stir to make a roux. 
  • Add remaining stock and stir well.
  • Return the lamb to the pot, add cumin, sage, tomatoes, cover, turn heat to low and braise for 30 minutes.
  • Add potatoes, butternut squash to the pot, and continue to simmer 30 minutes longer, until vegetables are done.
  • Serve.

Notes

If you have tomatoes leftover from a larger can you can put them into a bag or container and freezer for another use.

Keywords: lamb stew, braised lamb

Lamb, Potato & Squash Stew

We had a traumatic morning.

The hunters were back.

When they were here last Sunday Guapa was just a little nervous. She’s been getting much better at ignoring the gun shots this year. It’s possible that she just doesn’t hear them as well as she used to. She certainly doesn’t seem to hear me yell.

Although she can hear the door on the treat cabinet open regardless of where on the property she happens to be….

Anyway, apparently 2 Sundays in a row of hunters just outside our door were more than she cared to handle. She was a nervous, shaking, drooling wreck all morning.

Between the hunters shooting and the hunting dogs howling and barking it was a very difficult few hours. The cat disappeared, as he should, but I noticed that by late afternoon he had returned and eaten his breakfast so he survived.

I get frustrated with the rabbits but I’d rather put up with them (and complain) than with the hunters. It’s the 2 neighboring farmers, along with the guy that owns the property that are here hunting so I can’t just tell them to go away.

At least they didn’t leave any dead rabbits for me…..

4 thoughts on “Braised Lamb with Butternut Squash and Potatoes; rough morning”

  1. I wish you Could tell them to go away. They need to. I’d have a very hard time with that. I’ve been watching our little bunny every night on the security cameras but I think we need one out front too because I see tracks in the snow out there, every morning.

    You know, they sell little warmers that you either put under the water bowl or set inside it so it keeps it from freezing… 😉

    • I have to exercise some restraint… but a little warmer would be nice lol
      I wish I could tell them to stop…. but no, farmers rule here.

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