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Mediterranean Lamb and Squash Stew

lamb, stews

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 (November, 1996)

Yield: 4 servings

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