Chipotle Lamb Stew with Sweet Potatoes and Pumpkin

Prep time: 20 minutes
Cook time: 2 1/2 hours

Preparation

Heat oil in a large shallow pot over medium-high heat. Add lamb and onion and cook for 5 minutes to brown, stirring occasionally. Add garlic and cook for 1 minute more. Stir in pumpkin, beans, broth, tomatoes, chiles, and spices and bring to a boil. Reduce heat and simmer, covered, for 2 hours. Stir in sweet potato and cook for 20 minutes more or until sweet potato is tender. Season with salt. Ladle into bowls and top with sour cream and cilantro, if desired.

Roasted Pumpkin Bowls (Optional)

While stew is cooking, preheat oven to 400°F and line a baking sheet with foil. Brush lightly with oil. Cut the stems off the pumpkins cut each pumpkin in half to form 4 round “bowls”. Scrape out seeds (a melon baller works well for this). Place cut side down on baking sheet and roast for 30 minutes or until the pumpkin is very tender, but still holds its shape. Turn cut side up and place back on baking sheet. Fill with equal amounts of stew and cook for 15 minutes more. Scrape some of the cooked pumpkin with each bite of stew.

Ingredients

  • 1 tablespoon olive or vegetable oil
  • 1 pound of 1 inch cubes California Lamb shoulder or leg
  • 1 medium white onion, cut into 1/2 inch cubes
  • 3 cloves garlic, minced
  • 1 cup canned pumpkin
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14 1/2 ounces) beef broth
  • 1 can (14 1/2 ounce) fire-roasted diced tomatoes
  • 1 can (7 ounce) diced green chiles
  • 1 teaspoon chili powder
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cinnamon
  • 2 cups of 1/2 inch cubes peeled, orange sweet potato
  • Sea salt to taste
  • Sour cream and cilantro leaves (optional garnishes)

Pumpking Bowl (Optional)

  • 2 medium sugar pie pumpkins
  • Olive or vegetable oil

Category
Entrees, Soups
Tags
california lamb, chili, pumpkin, stew, sweetpotatoes