Ingredients: |
Ingredients: 3 tbsp olive oil, divided
1 lb lamb meat cut into bite size pieces
1 tsp salt
1/2 tsp pepper
3/4 lb shallots, peeled and halved if large
About 2 1/4 cups chicken broth, divided
2 tbsp baharat
1/4 cup white basmati rice
1 1/2 cups coarsely chopped tomatoes
1 large kabocha squash 3-4lbs or 2 small ones
1tbsp sliced chives (optional)
|
Directions: |
Directions:Heat 1 tbsp. oil in a large pan over high heat. Sprinkle lamb with salt and pepper., then brown in oil, stirring occasionally (4 - 6 minutes). Transfer lamb to a bowl and reduce heat in the pan to medium-high.
Add shallots, 1 tbsp. oil, and 1/4 cup broth to pan; stir to loosen browned bits. Cook stirring occasionally, until shallots are browned (7-10 minutes). Add a splash of water if drippings in the pan start to turn dark.
Return meat to the pan and sprinkle with baharat. Cook for about 1 minute to release the flavors of the spices. Add remaining 2 cups of broth, stirring to loosen browned bits. Cover, bring to a boil, then reduce heat and simmer 1 hour, adding another 1/4 cup of broth if pan starts to dry. Stir in rice and tomatoes and return to a boil.
Preheat oven to 375º.
Meanwhile, carefully cut around squash stem to make a lid. Pry out lid and remove seeds. Brush interior of squash and lid with remaining 1 tbsp oil. Set squash on a rimmed baking sheet (like a cookie sheet). Prick in a few spots with a fork near the top.
Fill squash with as much stew as will fit. Replace the lids and bake until squash is tender when pierced (about 90 minutes). Spoon any remaining stew into a small baking dish and cover with foil and bake for about 1 hour.
Serve stew directly from squash bowls. |
This recipe for Arabic Lamb Stew in Kabocha Squash is from