Lamb, Butternut Squash, Prune and Tamarind Stew

ButternutsqashLambandPruneStew
Brrrr, it is cold here and so I have been craving hearty warming food. I like my stews meaty, slow cooked and full of strong flavours.  I came across this delicious Persian Lamb, Butternut Squash, Prune and Tamarind Stew recipe and felt already warmer straight away.

This is a surprisingly simple stew that convinces through the richness of it’s flavours. I never had cooked with Tamarind before, but have been aware of it for a while, as in Filipino food tamarind is widely used.  The taste is quite bitter; but it contrasts well with the sweetness of the prunes.

Don’t forget to read my tip on how to best peal a butternut squash, as it sometime can be a bit of a pain. I served this with rice for my husband Dave; where as I just had it by itself as it is quite filling.

Source: Persiana

Lamb, Butternut Squash, Prune and Tamarind Stew
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • vegetable oil
  • 2 onions, roughly chopped
  • 600 gr stewing lamb
  • 2 heaped tsp ground cumin,
  • 1 heaped tsp ground cinnamon
  • 1 heaped tsp turmeric
  • pinch salt, pepper
  • 2 tbsp clear honey
  • 1 small butternut squash pealed, de-seeded and cut into 5 cm (2in) chunks
  • 2 generous handfuls of pitted prunes
Instructions
  1. Heat the little bit of oil in a large stewing pan and fry the onion until soft.
  2. Now add in the lamb and fry until browned but not stewed.
  3. Add the spices to the pan with some salt and pepper and stir so that the meat is coated. Now stir in the honey and tamarind paste.
  4. Cover with enough water so it just about covers the lamb and reduce the temperature to let the stew simmer for 1½ hours.
  5. In the meantime pierce the butternut squash a few times with a knife, and then place on a baking tray and let it roast in the oven for about 30 minutes. After that it should be easy to peal the skin, now de-seed, and cut into chunks.
  6. After the stew has been simmering for 1½ hours, add the butternut squash and cook for another 30 minutes.
  7. Now add the prunes; taste the stew add more seasoning if necessary and cook for another 30 minutes.
  8. Serve with basmati rice or pita bread.

 

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