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:

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,

“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”

Vine & Dine at Codo, Delta Calgary

Airport Friday April 14, Saturday 22 and Friday 28

We love introducing you to new restaurants, and the private dining room at Codo, in the totally refurbished Delta Hotel, Calgary Airport, is as new as it gets. It’s a superb elevated menu, and there's free parking at the airport too!

Fine & Dine at Modern Steak

Thursdays April 13, 27, and May 11

We're thrilled to offer three premium surf and turf dinner pairing dinners in the about a minute per side.

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 private dining room at Modern Steak in Southport. Our evenings here book fast!

French Flair at Avitus Wine Bar

Tuesdays May 9 and 23

The brand new Avitus Wine Bar calls itself “The home of Bon Vivant” which is “the enjoyment of a sociable and luxurious lifestyle.” And that’s exactly what we’ll be doing for our two French Flair pairing dinners here in May!

One-off Vine & Dine at The Artist Lounge

Wednesday May 17 stew simmer for about an hour. Add more stock or water if stew gets dry.

Our two evenings here last summer and January this year all sold out with wait lists. We've been invited back and can’t wait to return for another pairing dinner in May!

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.

Vine & Dine at Sapore

Tuesdays May 16 and 30

We are really excited to be coming to the brand new Lina’s Italian Piazza in Inglewood in May, and to their lovely new restaurant Sapore, with dishes from the pasta master, Executive Chef Christopher Hyde!

New events and dinners are added regularly so check vineanddine.ca as these evenings sell out rather quickly!

Email linda@culinairemagazine.ca to reserve your places, and/or to be included in our bi-monthly updates so you hear about events before the rest of the city. We try to cater for all allergies.

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