Order By Phone: 1-800-645-1899
Enter keyword or Item #

McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams

Brands
Products A-Z
Departments
Vitamins & Supplements
Herbal Supplements
Children's Supplements
Personal Care
Natural Grocery
Herbal Teas/Throat Drops
Buy 1 Get 1 Free
Resource Center
Nutritionist
Vita Blog
RSS Feed
Reference Library
Contact Us
About Us


Follow us on

Join our mailing list for exciting new products and promotions.

Please enter your Email address.






Website Content Protection
Healthnotes Index:

Autumnal Lamb Stew with Red Kuri Squash and Almonds

Autumnal Lamb Stew with Red Kuri Squash and Almonds: Main Image

Quick Facts

Servings: 12
Prep Time: 45 min.
Cook Time: 1 hr. 30 min.
Total: 2 hr. 15 min.
The addition of curry powder and ginger in this comforting lamb stew will warm you to your core on a chilly winter's eve.

Ingredients

  • 1 medium red kuri (or butternut squash), halved, seeded (about 1 pound)
  • 1 tablespoon butter
  • 1/2 tablespoon ground ginger
  • 1 teaspoon curry powder
  • 1 teaspoon ground black pepper
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1/2 teaspoon cardamom
  • 1 small pinch saffron
  • 1 teaspoon cinnamon, ground
  • 1/2 tablespoon salt
  • 3 pounds American Lamb shoulder, cut into 1-inch cubes
  • 5 cups chicken stock
  • 1/4 cup butter
  • 2 onions, diced
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup garbanzo beans, cooked
  • 1/4 cup golden raisins
  • 1 tablespoon honey
  • 6 cups cooked couscous or buttered noodles
  • 1/4 cup sliced almonds, toasted
  • 2 tablespoons cilantro, chopped

Directions

  • Season the flesh of the squash with salt and pepper. Place in a 13 x 9-inch pan, cut side down. Add 1 tablespoon butter and 1/2 cup water to the pan. Cover the pan tightly with foil and bake for 45 minutes at 350° F or until tender but firm. Remove from oven, let cool. Peel and cut into 1-inch cubes. Set aside.
  • Combine all the spices plus the salt. Divide mixture in half. Rub half the spice mixture into the lamb cubes and let sit in refrigerator for 30 minutes. Place the lamb in a heavy sauce pot and add the chicken stock. Bring to a boil. Reduce heat and simmer on low heat for about an hour or until the lamb is tender. Skim periodically to remove any fat or impurities.
  • Meanwhile, in another large sauce pot, melt the butter. When melted, add the onions and sauté over low heat until translucent, approximately 10 minutes. Add the other portion of the spice mixture, garlic and tomato paste. Stir to combine. Cook over low heat for 3 - 5 minutes until aromatic. Add the golden raisins, garbanzo beans, and honey. Sauté for 1 minute. Set aside until the lamb is tender.
  • Once the lamb is tender, strain the meat from the liquid, reserving the liquid. Add the meat to the onion and garbanzo bean mixture. Mix well. Add most or all of the reserved liquid back to the mixture until it reaches a stew-like, not watery, consistency (discard any leftover liquid). Bring to a simmer. Add the cooked squash and simmer for about 10 minutes. Adjust seasonings with salt and pepper.
  • Pour stew onto 6 plates over couscous or buttered egg noodles. Garnish each with toasted almonds and chopped cilantro.

Defrosting Lamb: Thaw frozen lamb in the refrigerator overnight or for faster thawing, use a microwave oven, following the manufacturer's directions. Do not thaw frozen lamb at room temperature.

Nutrition Facts

Calories 773
  Calories from Fat 270 (35%)
(46%)Total Fat 30g
(64%)Saturated Fat 13g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
(32%)Cholesterol 96mg
(25%)Sodium 600mg
(24%)Potassium 828mg
Total Carbohydrate 88g
(30%)Dietary Fiber 7g
Sugars 7g
Sugar Alcohols 0g
(71%)Protein 36g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright © 2014 Aisle7. All rights reserved. Aisle7.com

Read our healthy recipe definitions.

Learn more about Aisle7, the company.

Learn more about the authors of Aisle7 products.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.



 
your cart is currently empty



Official PayPal Seal Solgar Approved Etailer BizRate Customer Certified (GOLD) Site

Please note that KosherVitamins.com does not process orders from Friday evening to Saturday evening.

The products and the claims made about specific products on or through this site have not been evaluated by KosherVitamins.com or the United States Food and Drug Administration and are not approved to diagnose, treat, cure or prevent disease. The information provided on this site is for informational purposes only and is not intended as a substitute for advice from your physician or other health care professional or any information contained on or in any product label or packaging. You should not use the information on this site for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. You should consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you have or suspect you might have a health problem.
© 1999-2014 Kosher Vitamins Express. All Rights Reserved.
Report a bug on KosherVitamins.com