Talk about simple stews! You don't have to brown the meat — and the stew cooks in an easy hour.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
1
1
2
1
1
1
3
2
1
4
2
2
1
2
Need to make a substitution?
Preparation
Step 1
1. Combine the oil, onion, garlic, chili powder, cumin, cinnamon, salt, and pepper in a large, heavy pot. Stir well, then add the meat. Toss the meat with the spice mixture to coat it well.
Step 2
2. Add the broth, ancho chili, carrots, orange zest, and butternut squash. Bring to a boil over high heat. Then reduce the heat and simmer gently, partially covered, over medium heat for 30 minutes. Add the roasted peppers and dried apricots; cook, partially covered, until the lamb and vegetables are tender, about 30 minutes more. Remove and discard the chili and orange zest. Sprinkle with cilantro and serve immediately.