Lamb Stew - Fall/ Mid E

• 2.5 lb lamb cut (used leg, but shoulder might be better)
• 3 medium onions
• 1 small butternut squash
• 1 red pepper
• 1 green pepper
• 1 good handful (3/4 cup?) dried apricots
• 3/4 clove of garlic, chopped not too fine
• 2 large cans of diced tomatoes (fire roasted)
• 1 box of chicken broth
• 1 can chick peas
• 16 oz bag of carrots
• 1 Tbsp cumin
• 1 Tsp chili powder
• 1 Tbsp coriander
• 1/2 tsp ancho chili powder
• 1/2 tsp cinnamon
• 1 tbsp coarse salt
• 2 tsp fresh ground black pepper
• 2 tsp garam masala

1. brown meat, add to stock pot
2. sweat onions, add to pot
3. barely sweat garlic, add to pot
4. add all other chopped veg
5. add tomatoes with juice from can
6. rinse and add chick peas
7. add broth
8. add seasoning
9. if necessary, add a little water to cover
10. simmer for 60-90 min

lamb, onions, butternut squash, red pepper, green pepper, handful, clove of garlic, tomatoes, chicken broth, chick peas, carrots, cumin, chili powder, coriander, chili powder, cinnamon, salt, ground black pepper, garam masala

Taken from www.epicurious.com/recipes/member/views/lamb-stew-fall-mid-e-52942991 (may not work)