3 Tbsp olive oil
3 lbs. lamb for stew, cut in 1 1/2 inch pieces
1 large onion, grated
2 Tbsp finely minced garlic
1 1/2 tsp chili powder
1 1/2 tsp ground cumin
3/4 tsp ground cinnamon
Salt, pepper, to taste
2 cups water
4 carrots, peeled, halved lengthwise and cut into 1-inch pieces
Zest of 1 orange, in wide strips
1 small to medium butternut squash
2 Tbsp chopped fresh cilanto leaves (optional)
1 dried ancho chili, stem and seeds removed (optional)
2 roasted red bell peppers, cut into 1-inch pieces (optional)
1/2 cup dried apricot halves (optional)
Cut butternut squash in half lengthwise, remove seeds and membranes. Place in tray cut side up, covered with aluminum foil. Bake in 400F/200C oven for ~1 hour or until done.
Meanwhile, 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. (Browning the lamb first is not necessary).
Add the broth, ancho chili, carrots, and orange zest. 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. Also add butternut squash when it is ready, after pealing it and cutting it into cubes. Boil with stew for at least 15 minutes. When done, remove and discard the chili and orange zest. Sprinkle with cilantro and serve immediately. This dish can be served over quinoa or rice.
Makes 4-6 servings.
Adapted from Epicurious.com