Recipe Provided ByChef Heidi Krahling
- 1-1/2 pounds red kuri squash or butternut, halved and seeded
- Salt and pepper, to taste
- 1 tablespoon butter
- 2 tablespoons each ground coriander and cumin
- 1 tablespoon each salt and ground ginger
- 2 teaspoons each curry powder and pepper
- 1 teaspoon ground cardamom
- 1 whole cinnamon stick, ground
- Pinch saffron
- 5 pounds American Lamb shoulder, trimmed and cut into 1-inch cubes
- 2-1/2 quarts chicken stock
- 1/2 cup butter
- 3 medium onions, diced
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 cup garbanzo beans, cooked
- 1/2 cup golden raisins
- 2 tablespoons honey
- 1/2 cup toasted slice almonds
- 1/4 cup cilantro leaves, chopped
Season squash with salt and pepper. Place in roasting pan, cut side down. Add butter and 1/2 cup water to pan. Cover tightly and bake at 350°F for 40 to 50 minutes or until tender but firm. Cool, peel and cut into 1-inch cubes; reserve.
Combine spices and divide into two portions. Toss meat cubes with one-half of the spice mixture. Let stand for 30 minutes. In heavy saucepot, add seasoned lamb and enough stock to cover. Bring to a boil. Reduce heat to low and simmer for about 1 hour, skim occasionally. Once lamb is tender, strain and reserve liquid.
Melt butter in skillet. Add onions and sauté over low heat until translucent. Stir in remaining spice mix, tomato paste and garlic; cook 3 to 5 minutes until aromatic. Add beans, raisins and honey; sauté for 4 minutes, allowing flavors to blend.
Add meat to onion mixture. Add reserved liquid. Cook to heat through.
To serve: Spoon stew into bowls and garnish with almonds and cilantro. If desired, serve with couscous or buttered egg noodles.