Lamb quinoa stew

4 servings

Ingredients

Quantity Ingredient
1½ pounds Plum tomatoes, quartered
Lengthwise
1 pounds Firm eggplant (about 1
Small), cut into 1-inch
Cubes
¼ cup Olive oil
2 Red bell peppers, cut into
1 Inch pieces
2 Yellow onions, cut into
1 Inch pieces
1 Red onion, cut into 1-inch
Pieces
3 larges Carrots, cut crosswise into inch pieces
2 pounds Boneless lamb shoulder,
Trimmed and cut into 1-inch
Cubes
1 pounds Piece butternut squash,
Peeled and cut into 1-inch
Cubes (about 2
Cups)
5 larges Garlic cloves, minced
2 Cinnamon sticks, halved
½ teaspoon Ground cumin
¼ teaspoon Ground ginger
¼ teaspoon Ground allspice
6 cups Chicken broth
¾ cup Quinoa, rinsed well in a
Fine sieve
Garnish:
Blanched whole almonds,
Toasted with salt and oil,
If desired

Directions

Preheat oven to 450 degrees and set oven racks in middle and lower thirds of oven.

In a large bowl toss tomatoes and eggplant with 1 tablespoon oil and salt and pepper to taste. In a large shallow baking pan arrange tomatoes and eggplant in one layer. In bowl, toss bell peppers, onions, and carrots with 1 tablespoon oil and salt and pepper to taste. In another large shallow baking pan arrange pepper mixture in one layer.

Roast vegetables in middle and lower thirds of oven, stirring occasionally and switching pans halfway through roasting, until golden brown and tender, about 20 minutes. If desired, peel tomatoes.

Pat lamb dry and season with salt and pepper. While vegetables are roasting, in a large heavy kettle (about 8 quart capacity) heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown lamb in 2 batches, transferring with a slotted spoon to a bowl.

Add remaining tablespoon oil to kettle and cook squash, garlic, and spices over moderate heat, stirring, 2 minutes. Return lamb to kettle and add roasted vegetables and broth. Bring stew to a boil and simmer, covered, 1 hour.

Stir in quinoa and simmer, uncovered, stirring occasionally, 30 minutes, or until quinoa is tender. Discard cinnamon sticks and add water to thin stew if desired. Serve stew garnished with almonds.

Yield: 6 to 8 servings

COOKING LIVE SHOW #CL9046

All recipes courtesy of Gourmet Magazine

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