Mediterranean Lamb and Squash Stew

Mediterranean Lamb and Squash Stew

1 pound boneless lamb shoulder
1/2 teaspoon pepper
2 teaspoons oil
1  onion; chopped
1 clove garlic; mashed
1/2 teaspoon paprika
1-1/2 cups beef stock
1-1/2 teaspoons dried mint
1 teaspoon lemon rind; grated
2 cups butternut or buttercup squash; peeled and cubed
1/2 pound green beans; trimmed
1 tablespoon red wine vinegar

Trim fat from lamb; cut into bite-size pieces. Sprinkle with pepper.
In Dutch oven, heat oil over medium-high heat; brown lamb, in batches, for
5 minutes; transfer to plate. Reduce heat to medium; cook onion, garlic and
paprika for about 4 minutes or until softened. Add stock, mint and lemon
rind; bring to boil, scraping up brown bits. Add lamb; reduce heat; cover
and simmer for 1 hour. Stir in squash; cover and simmer for 15 minutes or
until lamb is tender.
Meanwhile, cut beans into 1-inch pieces, add to stew and simmer for 12 to
15 minutes or until tender-crisp. Stir in vinegar.

Contributor:  Canadian Living Magazine
Yield: 4 servings


                       
Source:

rec.food.cooking, rec.food.recipes