Lamb, Butternut Squash and Steelpan Stout Stew

Lamb, Butternut Squash and Steelpan Stout Stew

This stew combines Steelpan Stout with tender lamb chunks, sweet butternut squash, and creamy potatoes. The roasted cocoa and coffee notes of Steelpan Stout combine perfectly with the Moroccan inspired spices to create a deliciously rich and simple one pot meal.

INGREDIENTS

  • 2 pounds lamb meat (shoulder recommended) cut into cubes
  • Sea salt and freshly ground pepper to taste
  • 1 tablespoon extra virgin olive oil
  • 1 large onion chopped
  • 3 teaspoons minced garlic
  • 1 tablespoon grated peeled fresh ginger
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • ½ teaspoon smoked paprika
  • ½ teaspoon red pepper flakes (more if extra spice desired)
  • 1 14-ounce can diced tomatoes with their liquid
  • 2 cups Steelpan Stout
  • 1/2 pound small potatoes, cut in half
  • 2 cups cubed butternut squash about 3/4-inch
  • ½ cup chopped parsley

DIRECTIONS

  • Season the lamb with salt and pepper. In a large pot or dutch oven heat the oil over medium high heat, then brown the lamb on all sides. Transfer the lamb to a plate with a slotted spoon. Add the onions and garlic to the same pot and sauté for about 5 minutes over medium heat until the onions are tender and lightly golden.
  • Add the ginger, coriander, cinnamon and red pepper flakes to the pot and stir so that the onion is coated with the spices. Add the tomatoes and the Steelpan Stout to de-glaze pot.. Return the lamb to the pot, and bring to a simmer over medium high heat. Reduce the heat to medium-low, cover the pot, and keep it at a low simmer for about 2.5 hours, until the lamb is almost tender. Add the squash and potatoes and simmer for another 45 minutes until the lamb is very tender and the squash and potatoes are cooked through. Enjoy with crusty bread and a rich dark ale or red wine.