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.
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.
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We love exotic dishes and rather intense flavors, so I tripled the preserved lemon and green olives and added a cup of fresh favs beans toward the end. I made the original part of the recipe in an instant pot with lots of bones in the lamb shoulder and then let it sit overnight to deepen the flavor, removing the lamb from the bones the following day. I added additional lamb chops and additional homemade beef broth at the end of the cooking time and it was just an amazing fabulous recipe! Thank you so much Molly Stevens for the great combinations and creativity.
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.
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