Lamb Stew Recipe

In this spicy lamb stew recipe the fresh mint is somehow a balancing surprise. The mix of lamb, tomato, butternut squash and mint works well together.

A stew with meat and lots of vegetables is ideal to please different eaters. This stew incorporates Meat for meat lovers and vegetables for veggie lovers and no one comes out short. With a base of tomato sauce almost nothing can go wrong.

Suitable for:

Time: 1 hr cooking time, over night soaking of chickpeas

Serves: 3-4

Utensils: 2 pots, cooking-spoon, spoon, measuring cup, bowl

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Ingredient List To The Lamb Stew Recipe:

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Lamb Stew Preparations:

Soak one and a half cups of dried chickpeas for six hours or overnight covered with plenty of water in a bowl.

Method step by step:

1. Heat one tablespoon of olive oil on medium heat in a stock pot.
2. Fry the cubed lamb meat until cooked through.
3. Peel and dice the large onion and the three cloves of garlic, then fold them under the lamb cubes.
4. When the onions are translucent, add the drained and rinsed chickpeas and cook them for 25 minutes.
5. Season with one flat teaspoon of ground black pepper and one teaspoon of fine Himalayan salt!
6. Stir in a tablespoon heaped with tomato paste and the four cubed tomatoes, the quarter teaspoon of chili flakes and the eighth of a teaspoon of mild chili.
   
7. If you replace fresh mint with dried one. Now is the time to add it.
   
8. De-seed, peel and cut the butternut squash into mouth-sized cubes. By the time the tomatoes disintegrate mix the butternut cubes into the stew. Let the dish simmer for another 10 minutes or until the butternut squash is done. You can test their firmness with a knife tip or fork.
   
9. Turn off the heat.
10. Pour in the juice of half a lemon.
11. Wash half a cup of mint leaves, then spin dry the leaves in a salad spinner. Chop the leaves roughly and fold the herb into the stew.
12. Taste and adjust the seasoning.

Serving suggestion for a gluten free diet: Basmati rice (white), 1 1/2 cup with 3 cups of water

Time: 25 min

Wash the rice, screen for impurities, fill into small stock pot with 3 cups of water. Put it on medium heat, bring the rice and water to the boil then reduce the heat to the lowest and let simmer for 15 minutes, stir if the rice sticks to the pot add two table spoons of hot water and turn the heat off. Keep the rice on the heating element for another 5 min before serving it.

When you have tried this spicy lamb stew for yourself, please return and let us know how you got on. For more ideas, please visit Food to Grow on Pinterest.

All recipes have been tried and tasted by me and my family.

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