Recipe: Spicy Lamb Stew with Butternut Squash

Spicy Lamb Stew with Butternut SquashI got a butternut squash from my CSA, Three Rivers Community Farm, so I needed a recipe.  My recipe below was inspired by the one at Simply Recipes. Note: It is spicy, so if you don’t like too much spiciness, use less red pepper flakes and cayenne pepper.

A cup of butternut squash (140g) has 63 calories, 16g carbs, 3g fiber, 3g sugar, 1g protein.  It’s a great source of Vitamin A (298%), Vitamin C (49%), Vitamin E (Alpha Tocopherol 10%), Thiamin (9%), Niacin (8%), Vitamin B6 (11%), Folate (9%), Calcium (7%), Magnesium (12%), Potassium (14%), and Manganese (14%).


3 Tbsp olive oil
1/2 teaspoon freshly ground black pepper
2 pounds lean lamb shoulder, bone-in
2 medium onions, sliced
4 medium garlic cloves, minced
1/2 cup beef stock
2 Tbsp tomato paste
2 Tbsp Sweet Hungarian paprika
1/4 teaspoon red pepper flakes
2 pounds of butternut squash, peeled, seeded, cut into 1-inch cubes
2 cups broccoli
1 large tomato, peeled, seeded and chopped
1/4 cup fresh lemon juice

2 teaspoons Sweet Hungarian paprika
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
2 teaspoons dried mint


Heat 2 tablespoons of the olive oil on medium heat in a Dutch oven or thick-bottomed pot with a tight-fitting lid. Sprinkle 1/2 teaspoon of black pepper on the meat. Brown the meat on all sides, cooking for several minutes.  Don’t move the meat while browning, or it won’t brown well.

Once the meat is browned, lift it up and put the onions and garlic on the bottom of the pot.  Place the meat on top.  Add the beef stock.  Cover the pot and turn the heat down to low to simmer for 45 minutes.

Next, note how much liquid there is in the pot. The meat should have released it’s own juices, which comes from cooking it at a very low temperature with a tight-fitting lid.  Add the tomato paste, 2 tablespoons of paprika, and red pepper flakes.  Stir in the ingredients. Cook an additional 45 minutes.

Add the squash, broccoli, tomato, and just enough water to cover the ingredients.
Cover and cook until the squash is tender, about 30 minutes.

Turn off the heat and stir in the lemon juice.

Rub the 2 teaspoons of paprika, 1/2 teaspoon of cayenne, 1/2 teaspoon black pepper, and dried mint through a fine sieve. In a small saucepan, heat the remaining 1 tablespoon olive oil on medium heat, until a speck of spice dropped into the oil sizzles. Add the sieved spices and stir for just an instant. Swirl the seasoned oil into the stew, stir once and serve hot.

Serves 4.


  1. Hi there, thank you for that. I was looking for a meaty stew recipe to help me get through the xmas time, and this seems great. I found an entire stew recipes site here too that seems to have loads of good stuff, maybe you can get some more inspiration there. Anyway, thanks, I will bookmark and read more another time 😉