MANY OF YOU ASKED FOR LAMB STEW- TRY THIS

Fireside Lamb Stew

PARADE  | February 2001

PARADE® and Simply Delicious® are used by CondéNet Inc. under license.

Makes 4 to 6 servings

Ingredients

1/4 cup olive oil

1 large onion, grated

2 tablespoons finely minced garlic

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

Salt and pepper, to taste

3 pounds boneless lamb shoulder, cut into 1 1/2-inch pieces

2 1/2 cups defatted chicken broth

1 dried ancho chili, stem and seeds removed

4 carrots, peeled, halved lengthwise and cut into 1-inch pieces

Zest of 1 orange, in wide strips

2 cups cubed (1 inch) butternut squash

2 roasted red bell peppers, cut into 1-inch pieces

1/2 cup dried apricot halves

2 tablespoons chopped fresh cilantro leaves

Preparation

1. Combine the oil, onion, garlic, chili powder, cumin, cinnamon, salt, and pepper in a large, heavy pot. Stir well, then add the meat. Toss the meat with the spice mixture to coat it well.

2. Add the broth, ancho chili, carrots, orange zest, and butternut squash. Bring to a boil over high heat. Then reduce the heat and simmer gently, partially covered, over medium heat for 30 minutes. Add the roasted peppers and dried apricots; cook, partially covered, until the lamb and vegetables are tender, about 30 minutes more. Remove and discard the chili and orange zest. Sprinkle with cilantro and serve immediately.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc