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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: NPR.org 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
- 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.
- 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.
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