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Squash Stew With Lamb

I first tried this recipe last fall and was thrilled to see the winter squash varieties coming in again.

Source: NPR.org Kitchen Window series adapted from Barbara Kafka's Vegetable Love (Artisan 2005) (Entered by Cynthia Willett)
Serves: four cups


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

Comments

Comments added by fellow market members.

What type of squash is used for this dish?



Posted by: Kathleen and Ken Ferris at Sunday June 24, 2012 02:36 PM CDT