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Squash & Lamb Stew Recipe

Ingredients

How to make it

  • Wash your lamb chunks very well and drain. Into a pot of boiling water with one wounded onion drop your lamb on medium low fire for 15 minutes until all the froth collects.
  • Throw all the water from the pot and put new water and drop all your spices without any salt whatsoever and leave to cook on medium low fire until tender.
  • In a pan sauté your 2nd onion chopped into small fine cubes with your peeled cubes of squash until your onions glisten then drop the meat with the tomato puree while continuously stirring. Let this mixture continue for 7 minutes then add enough water to cover the mixture by a finger and half height. Let this mixture reduce by half a finger.
  • After 15 minutes drop the salt, tomato paste, chicken bullion and lower the fire slightly.
  • As soon as you find your squash beginning to soften in a separate skillet sauté the minced garlic with the chopped dill until your garlic becomes slightly yellow and pour the mixture above your squash pot and stir well.
  • Cover again and leave for 7 more minutes, before serving next to white rice and a slice of fresh lemon to squeeze on the stew if you like the zing!
  • Notes:
  • Lamb loves cinnamon and good washing. Never drop meat into the water if it isn't boiling or if the meat is still frozen because that results in smell and rubbery texture.

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