Ingrédients

• 700g lamb shoulder, cubed
• 1 large butternut squash (approx. 800g), peeled and cubed
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 500ml beef or vegetable broth
• 80g dried apricots, halved
• Juice of 1/2 lemon
• 1 small bunch fresh cilantro, chopped
• Salt and freshly ground black pepper to taste

Instructions

1. 1.Pat the lamb cubes dry and season generously with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb in batches to avoid overcrowding, then set aside on a plate.
2. 2.Reduce the heat to medium. Add the chopped onion to the pot and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and all the ground spices (cumin, coriander, turmeric, cinnamon, ginger) and cook for 1 minute more until fragrant.
3. 3.Return the browned lamb to the pot. Pour in the beef broth, scraping the bottom of the pot to release any flavorful browned bits. Bring the mixture to a simmer.
4. 4.Reduce the heat to low, cover the pot, and let it cook gently for 90 minutes. This slow cooking process will make the lamb incredibly tender.
5. 5.Add the cubed butternut squash and halved dried apricots to the pot. Stir to combine, ensuring the squash is mostly submerged. Cover and continue to simmer for another 30-40 minutes, or until the squash is tender and the lamb is fall-apart soft.
6. 6.Remove from heat. Stir in the fresh lemon juice and most of the chopped cilantro. Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with the remaining cilantro.

Informations nutritionnelles

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