Servings: 5 to 6
Green olives and preserved lemon give this Moroccan-influenced stew a tart-salty counterpoint to the sweet chunks of butternut squash.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The stew can be made up to 2 days ahead: Skip the degreasing step, cool to room temperature, cover, and refrigerate. Once the stew is chilled, lift the solidified fat off the top with a slotted spoon. Reheat the stew over medium-low heat to serve.
Absolutely delicious. Used bone in lamb shoulder and added pomegranates on top as garnish. I'm saving this one for sure.
I have to say that my husband and I were disappointed with this dish. I was expecting strong exotic flavors that bounced off of each other with each bite, but instead I got a very traditional tasting stew with a wholesome and good, but very monotone flavor. The lamb was admittedly tender and fantastic! If I were to make this dish again I would use a red wine or a stout for the deglazing liquid and I would cut the second addition of onions into smaller pieces. I went back to the original create your own winter stew recipe maker and made a much more interesting dish using figs, parsnips and shallots as add ins. The flavors were much more complex and I preferred that version of the stew to this one.
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?