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Ron Lutz II | all galleries >> What're We Having? >> Lamb > Lamb & Butternut Squash Stew
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12-OCT-2009 Ron Lutz II

Lamb & Butternut Squash Stew


1 1/2# Lamb Shoulder, boned, trimmed & cubed
1 Tablespoon Olive Oil
1 White Onion, chopped
2 Cloves of Garlic, smashed
1 Butternut Squash, seeded & cubed
14oz Can Diced Tomatoes
1 Cup Lamb Stock (or beef if not available)
1 Teaspoon Dried Marjoram
1 Package of Frozen Hearty Style Soup Noodles

In a heavy pan over medium-high heat sauté the cubed lamb in the oil until well browned. Transfer to a slow cooker and then sauté the onion and garlic until softened. Add these to the cooker over the lamb. Deglaze the pan, scrapping up all the brown bits. Let this reduce to about 2/3 cup. Combine the cubed squash, diced tomatoes and dried marjoram with the lamb & onions. Pour the stock over all.

Set your heat to low and let it cook for 6 - 8 hours.

Before serving, prepare the noodles according to the package and then mix into the stew.

Canon EOS 50D ,Canon EF 35mm f/1.4L USM
1/50s f/1.6 at 35.0mm iso400 full exif

other sizes: small medium original auto
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