Persian Lamb and Squash Stew

At a recent ‘From the Farm’ Vine & Dine dinner at Sunterra Keynote, our 5th course was Alberta lamb slowly simmered with tomatoes, squash, onion, garlic, turmeric, and cloves then topped with walnuts, parsley and mint.

The following day we received several requests for recipes from this dinner, including:

“Thanks for the wonderful evening last night at the “From the Farm Pt 2” at Sunterra. The pairings were bang on and the food was amazing. We especially enjoyed Chef Mo, he was great. He is obviously good at what he does and has a good sense of humour which contributed to a fun night. Can you please send us the recipe for the Persian (Alberta) lamb stew? It was exceptional. IR”

Persian Lamb and Squash Stew

Serves 6

2 Tbs (30 mL) canola oil

900 g lamb shoulder or leg, cubed

¼ tsp chilli flakes

2 cups yellow onions, diced

2 Tbs minced garlic

1 tsp turmeric

½ tsp ground cloves

2 cinnamon sticks

¾ cup (180 mL) crushed tomatoes

2-3 cups (500-750 mL) chicken or vegetable stock

2 cups butternut squash, peeled and sliced

¾ cup walnuts

¾ cup raisins

¼ cup mint

¼ cup parsley

To taste salt and pepper

1. Heat the canola oil in a wide skillet or Dutch oven.

2. Season the cubed lamb with salt and chili flakes. Add the meat to the pan and sear over medium heat until all the pieces are well browned on all sides,

3. Add the onions, garlic, turmeric, cloves, and cinnamon sticks, and sauté until the onions are well browned and the spices are fragrant. Make sure to scrape the brown bits as you sauté.

4. Add the tomatoes and continue to sauté for another 10 minutes.

5. Add 2 cups of the stock and let the stew simmer for about an hour. Add more stock or water if stew gets dry.

6. Add the squash in the last 15 minutes and simmer until the lamb and squash are tender. Stir in half the walnuts and raisins. Season with salt and pepper to taste.

7. Transfer to a serving dish and garnish with the mint, parsley, and remaining walnuts and raisins.