North African spices, heat add zip to butternut stew
We had a banner year for butternut squash in the garden last year, harvesting nearly a dozen robust beauties from just three or four plants.
With that much squash to spare, I've had plenty to use in new recipes. This one, from Linda Walshin's food blog, The Perfect Pantry, called out to me with its warm spices and the promise of harissa heat to balance the sweet richness of the squash.
Because I was making the recipe for the first time, I intended to follow it exactly. I had been to Cleveland on a recent visit with my in-laws and had purchased a small container of the North African chili paste at West Side Market, an inspirational spot for cooks and eaters as it features more than 100 vendors selling a diverse range of ingredients and prepared foods, from pierogi and hummus to fresh goat and turkey jerky.
I had all the spices on hand. I even had homemade chicken stock in the freezer and a selection of fresh herbs from the garden that I had frozen for just such an occasion. I removed the stock and some parsley cubes to thaw, along with what I thought was a package of ground turkey.
Later, when I went to make the recipe, I discovered that it was ground lamb.
Rather than make a panicked run to the grocery store, I decided to forge ahead. I love lamb, and I thought it would work with the spices and squash. Also, I've learned that a this kind of a mistake is sometimes culinary kismet.
In this case, the stew was terrific. The lamb was tender and and the gentle thickening with cornstarch created a wonderfully silky sauce. The squash retained its shape and texture. We ate it over jasmine rice but it's also delicious over couscous, brown rice, roasted cauliflower or even on its own.
If you've never tried lamb, this is a good gateway recipe. This lean meat is becoming more and more available and the gaminess with which it is sometimes associated is barely detectable in the more commonly available, grain-finished, domestic product. But if you'd rather not, don't let that stop you from trying this stew. It's equally delicious with turkey.
Enjoy!
Jill Blanchette is the multiplatform production editor at The Day. Share comments and recipes with her at j.blanchette@theday.com.
North African Butternut Stew
Serves 6
1 tablespoon olive oil
1-1½ pounds ground lamb (or turkey, chicken or even beef)
1 large onion, diced
2 cloves garlic, minced
4 cups cubed butternut squash
1 teaspoon ground cumin
½ teaspoon turmeric
½ teaspoon coriander
1 tablespoon harissa (This will be spicy, so use more or less to suite your taste. Also, you may substitute sriracha or any other hot sauce with which you are more familiar.)
1 cup chicken stock (or water)
Kosher salt and fresh black pepper, to taste
3 tablespoons chopped flat-leaf parsley, plus extra for garnish
1 teaspoon cornstarch mixed with 2 teaspoons water
4 cups cooked rice or couscous (optional)
In a large, deep skillet, heat the oil over medium to medium-high heat. When the oil is hot, carefully add the lamb and sauté until it's no longer pink. Add the onions and garlic and cook for 2 minutes or until the onions are translucent.
Stir in the squash, cover the pot, and cook for 1 minute. Then add the cumin, turmeric, coriander and harissa. Mix to combine well and sauté for another 2 minutes.
Add the chicken stock or water and bring the mixture to a simmer, then reduce the heat to low, cover the pan and cook for 15-20 minutes until the squash is tender.
Add the parsley and season to taste with salt and pepper.
With the liquid in the pan at a simmer, pour in the cornstarch mixture and stir to combine. When the juices have thickened slightly, it is ready to serve over rice or couscous or on its own.
Original recipe from food writer, cookbook author and former Rhode Islander Lydia Walshin's blog, The Perfect Pantry.
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