We are very lucky to have access to local, pasture-raised lamb, which is a more sustainable red meat option. Although we eat very little red meat, when we do, it is usually in a stew. So I am trying to switch my beef stews to lamb wherever it makes sense. One I have been working on for my upcoming cookbook is this lamb and butternut squash stew.
It is a slow cooker meal, which I love. I have so much more flexibility in my day when I can throw ingredients into the slow cooker in the morning and leave it undisturbed for hours at a time. This one takes one extra step in the middle to adding the squash and flavorings.
The kitchen smelled so good while this was cooking.
And it made such a luscious plate!
Butternut Squash and Lamb Stew with Lamb (Khoresh Kadoo Halvaie)
1 tablespoon grapeseed oil
2 onions, chopped
4 cloves garlic, chopped or pressed
1½ pounds lamb stew meat
½ tablespoon advieh
½ tablespoon turmeric
Water, just enough to cover
1 small butternut squash, peeled, seeded, and cut into 1” – 1½” pieces
3-4 tablespoons tomato paste (be generous)
1 tablespoon pomegranate molasses
Kosher salt and freshly ground black pepper, to taste
Plain yogurt and walnut pieces, to serve
In a large slow cooker, spread the oil over the bottom. Add the onions and garlic in a layer. Top with the protein. Add just enough water to barely cover the protein pieces, they should not be submerged. Cook on low for 4 hours.
Add the spices, butternut squash, tomato paste, pomegranate molasses, salt and pepper, stir to mix well. Cook on low for another 4 hours, if it seems to watery, you can raise the heat to high and uncover the slow cooker for the last ½ to 3/4 hour.
Serve with rice. Drizzle with a touch of pomegranate molasses and serve with yogurt and walnuts pieces. Enjoy!