Curried Cider Lamb Stew (bhg)

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 lbs boneless lamb shoulder
• 4 medium green crisp-tart cooking apples
• 1 tablespoon cooking oil
• 1 large onion, cut into thin wedges
• 2 teaspoons curry powder
• 1 (14 ounce) can chicken broth
• 2/3 cup apple cider or 2/3 cup apple juice
• salt (to taste)
• pepper (to taste)
• 12 ounces peeled baby carrots
• 1 1/2 lbs butternut squash, peeled, seeded, and cubed (2 cups)

Recipe

• 1 trim fat from lamb; cut lamb in 1-inch cubes. peel, core, and chop two apples; set aside.
• 2 in a 4-quart dutch oven brown lamb, half at a time, in hot oil; return all lamb to pan. add chopped apples, onion, and curry powder; cook and stir 2 minutes. add broth, cider, salt, and pepper.
• 3 bring to boiling; reduce heat. simmer, covered, 30 minutes, stirring occasionally.
• 4 add carrots and celery to lamb mixture; return to boiling. reduce heat; simmer, covered, 20 minutes, stirring occasionally.
• 5 cut remaining apples into 1/4-inch-thick wedges. add apples and squash to pan. cover; cook 10 to 12 minutes or until lamb and vegetables are tender.