Lebanese Lamb, Butternut and Spinach Stew


A quick stew when made with tender leg or sirloin lamb cubes is packed with nutrients and mellowed by butternut squash and aromatic spicing for an easy dinner (and leftovers tomorrow!)


Ingredients List:

  • 1 lb (500 g) 1 inch (2.5 cm) SUNGOLD cubed lamb from leg or sirloin
  • 1 Tbsp (15 mL) canola oil
  • 3 cloves, garlic, minced
  • 1 onion, sliced
  • 1 cup (250 mL) brown rice
  • 1 tsp (5 mL) coriander
  • 1 tsp (5 mL) cumin
  • 1 tsp (5 mL) turmeric
  • ½ tsp (2 mL) cinnamon
  • ½ tsp (2 mL) red pepper flakes
  • 2 cups (500 mL) beef broth
  • 1 cup (250 mL) water
  • 1 cup (250 mL) peeled and diced butternut or acorn squash
  • 2 cups (500 mL) chopped fresh spinach, or 1 cup (250 mL) frozen
  • 1 tsp (5 mL) lemon zest
  • 1 lemon, juiced
  • 1 pomegranate, seeded OR fresh chopped tomato for garnish, optional

Preparation & Directions:

  • In a deep skillet or stove top casserole with a lid, over medium high, brown lamb cubes in oil. 
  • Add garlic, onion, brown rice, spices and continue to brown until rice is lightly toasted with the spices. 
  • Reduce heat to simmer, and stir in beef broth, water and squash.  
  • Cover and cook 30 minutes until rice is tender. 
  • Stir occasionally and add water if mixture is becoming dry.  This should be a saucy broth. 
  • Add spinach to wilt, and just before serving stir in lemon zest and juice 
  • Serve in shallow bowls garnished with pomegranate seeds, or chopped fresh tomato, if desired. 
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Prep Time: 15 minutes

Total Time: 40 minutes

Serves: