Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Vegetable oil -vegetable stock or water
1 1/2 lb Leg of lamb 2 tb Tomato paste
-trimmed of fat 2 ts Thyme; chopped or
-cut into 1" cubes 1/2 ts Dried thyme
Salt and pepper 1 lb Potatoes (pref Yukon Gold)
1 Onion(s), finely chopped -peeled, cut into 1" pieces
8 Scallions or -(about 2 cups)
2 bn Chives, finely chopped 1 lb Calabaza
6 Garlic clove(s) -or butternut squash
-finely chopped -peeled, seeded
2 tb Ginger; finely chopped -cut in 1" pieces (2 cups)
3 tb Colombo Powder or 1 tb Lime juice
-curry powder 1/4 c Fresh cilantro to garnish
5 c To 6 cups chicken stock

Heat « tbs of oil in a Dutch oven over medium-high heat. season lamb
with salt and pepper and brown on all sides in batches if necessary.
With a slotted spoon, transfer lamb to a platter lined with paper
towels.

Pour off any fat. Heat remaining « tbs of oil over medium heat. Add
onions, garlic and ginger; cook, stirring, until the vegetables are
soft but not brown, about 3 minutes. Stir in colombo or curry powder
and cook, stirring, until fragrant, about 1 minute.

Return lamb to pan. Add 5 cups of the stock , tomato paste and thyme.
Bring to a boil, reduce heat and simmer, uncovered, for 1 hour

Add potatoes and squash and continue to cook, covered, for 30 minutes
more, or until very tender. Add additional stock as necessary to keep
stew moist.

The stew can be prepared to this point up to 2 days in advance and
reheated.

Just before serving, stir in lime juice and adjust seasonings with
salt and pepper. Sprinkle with cilantro and serve.

Eating Well February 1995
Submitted By DIANE LAZARUS On 02-06-95

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