Spicy Lamb Stew with Butternut Squash

Jump to Recipe

Spicy lamb stew with butternut squash! Lean lamb shoulder braised in tomato sauce with butternut squash, garbanzo beans, and garlic. Spiced with paprika, cayenne, and black pepper.

Photography Credit: Elise Bauer

With shorter days and colder nights, this richly flavorful lamb stew with butternut squash is a great way to fill up and stay warm.

Spicy Lamb Stew with Butternut Squash Recipe

Print
  • Yield: Serves 6

Ingredients

  • 1/2 teaspoon freshly ground black pepper
  • 1 pound lean lamb shoulder, on the bone, trimmed of fat, cut into 1-inch cubes
  • 3 Tbsp olive oil
  • 1 medium onion, chopped
  • 1 Tbsp tomato paste
  • 1 Tbsp Sweet Hungarian paprika
  • 1/8 teaspoon red pepper flakes
  • 4 pounds of butternut squash, peeled, seeded, cut into 1-inch cubes
  • 1 14-oz can of garbanzo beans (chickpeas), rinsed and drained (about 1 1/2 cups)
  • 1 large tomato, peeled, seeded and chopped
  • 1 medium garlic clove, minced
  • Salt
  • 1/4 cup fresh lemon juice
  • 2 teaspoons Sweet Hungarian paprika
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons dried mint

Method

1 Sprinkle 1/2 teaspoon of black pepper on the meat. In a large Dutch oven, heat 2 Tbsp of the olive oil. Add the meat and cook over moderate heat, stirring, until all the juices evaporate, about 7 minutes.

2 Add the onion and cook, stirring frequently, until lightly browned, about 10 minutes.

3 Add the tomato paste, 1 Tbsp of paprika and 1/8 teaspoon of red pepper flakes. Cook, stirring until the mixture begins to carmelize. Add 1 1/2 cups of water and bring to a boil. Cover, reduce the heat to a low simmer, and simmer until the meat is tender, about 45 minutes.

4 Add the squash, garbanzo beans, tomato, garlic, 1/2 teaspoon of salt, and enough water to just cover the ingredients. Cover and cook until the squash is tender, about 30 minutes.

5 Stir in the lemon juice and remove from the heat. Season with salt. Transfer the stew to a shallow serving dish.

6 Rub the 2 teaspoons of paprika, 1/2 teaspoon of cayenne, 1/2 teaspoon black pepper, and dried mint through a fine sieve. In a small saucepan, heat the remaining 1 Tbsp olive oil on medium heat, until a speck of spice dropped into the oil sizzles. Add the sieved spices and stir for just an instant. Swirl the seasoned oil into the stew, stir once and serve hot.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Spicy Lamb Stew with Butternut Squash on Simply Recipes. Thank you!

Print

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Recipe adapted from one in Food and Wine magazine.

Showing 4 of 15 Comments / Reviews

  • Andrea Middleton

    Hey, what about interpreting this recipe for a slow cooker? Any ideas?

  • Rachel

    Mmm, I tried this last night and it was wonderful! I think I put a bit too much cayenne in there (it was HOT) but I happen to like it that way. :-) Thanks for sharing. I LOVE your website.

  • Mina Y.

    Do you cut the lamb into cubes and leave it on the bone?

  • Elise

    Hi Mina,

    Leave some meat on the bones, cut the rest into 1-inch cubes, make sure you cook both the meat and the bones as much flavor comes out of those bones.

  • Mina

    OHHHHHHHh. We had the butcher cut the lamb shoulder and he left it on the bone — and there wasn’t that much meat to cut off the bone so we left it on and cooked it that way. I don’t think it was as good. But it is pretty tasty!

View More Comments / Leave a Comment
Spicy Lamb Stew with Butternut SquashSpicy Lamb Stew with Butternut Squash