Seco de Cordero (Lamb Stew) with Butternut Squash

Ingredients

• about 910 g Lamb shoulder, cubed
• 1 medium Butternut squash, peeled and cubed
• 1 medium Red onion, chopped
• 1 medium Red bell pepper, chopped
• 4 cloves Garlic, minced
• 1 cup Cilantro, chopped
• 2 cups Chicken broth
• 2 tbsp Lime juice
• 2 tbsp Olive oil
• 1 tsp Cumin
• 1 tsp Oregano
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2On a baking sheet, toss the 1 medium butternut squash (peeled and cubed) with 1 tablespoon of the 2 tablespoons of olive oil, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper. Spread the squash in a single layer and roast in the preheated oven for 20-25 minutes, until it is tender when pierced with a fork.
3. 3While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the about 910 g of lamb shoulder (cubed) and brown it on all sides for 5-7 minutes; then remove the browned lamb from the pot and set it aside on a plate.
4. 4Add the 1 medium red onion (chopped) and the 1 medium red bell pepper (chopped) to the same pot over medium-high heat. Cook, stirring occasionally, until they have softened, which should take about 5 minutes.
5. 5Add the 4 cloves of garlic (minced) to the pot and cook for 1 minute more over medium-high heat, stirring constantly, until the garlic is fragrant.
6. 6Return the browned about 910 g of lamb shoulder to the pot. Stir in the 1 cup of cilantro (chopped), the 2 cups of chicken broth, the 2 tablespoons of lime juice, the 1 teaspoon of cumin, the 1 teaspoon of oregano, the remaining 1/2 teaspoon of salt, and the remaining 1/4 teaspoon of black pepper to combine everything.
7. 7Bring the liquid in the pot to a gentle simmer over medium-high heat. Once simmering, cover the pot tightly with a lid and carefully transfer it to the preheated oven at about 205°C (200°C) to braise for 2 hours, or until the lamb is very tender and easily pulls apart with a fork.
8. 8To serve, spoon the tender lamb stew over the roasted butternut squash.

Related Guides