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Squash Stew With Lamb

From Stones River Market

<p>I first tried this recipe last fall and was thrilled to see the winter squash varieties coming in again.</p>
Source: Kitchen Window series adapted from Barbara Kafka's Vegetable Love (Artisan 2005) (Entered by Cynthia Willett)
Serves: four cups

1 tbsp olive oil
1 cup onion, diced 1/4"
1/2 pound ground lamb
2 cloves garlic
1 1/2 pounds squash, peeled, seeded and fibers removed, cut into 3/4- to 1-inch cubes
1 1/2 tbsp dried Mediterranean oregano
1 tsp coarse salt, or to taste
1/3 cup plum tomato puree or diced tomatoes
2 tbsp fresh lemon juice
black pepper to taste

Step by Step Instructions
  1. Heat olive oil in a large saucepan. Add the onion and cook over medium-low heat 2 to 3 minutes, or until translucent. Add the lamb, breaking it up with a wooden spoon. Cook for 5 minutes, or until the meat has lost most of its raw color. Add the garlic and cook for another minute. Add the squash, oregano and salt. Stir and cook for 2 minutes. Pour in 1/4 cup water and stir. Cover, reduce the heat and simmer 15 minutes.
  2. Add the tomatoes. (If not serving immediately, turn off the heat and reheat just before serving.) Cook, uncovered, at a low boil for about 5 minutes, until the liquid reduces and the squash is meltingly tender. Stir in the lemon juice and salt and pepper as needed.