Lamb Stew with Chickpeas and Butternut Squash

Happy Holidays!

Ready or not, the holidays are here! Its been a busy year for me: 

Lots of time in Arizona with family and friends

 a wonderful vacation to Italy (including a week long clay workshop),

enjoying life in San Diego,

continuing as an arts commissioner for the city (this year I am the public art chair), 

plus enough time in the studio to fill the kiln. It's ready to do my first bisque fire of the year - just need to resolve a problem with the plug (which I wished I noticed a year ago when I last fired the kiln), but still hopeful I will get the glaze fire done before Christmas. What I haven't done all year is any food blogging. So here is a recipe that is perfect for the cooler weather.

Lamb Stew with Chickpeas and Butternut Squash

 This recipe was inspired by a NYT recipe which used canned chickpeas and no pressure cooker. Soaking the chickpeas is essential so they cook in about the same time as the meat, I have also adjusted the spices and added more broth to cook the beans. I also do a “shake” to coat with the spiced flour to keep from getting a bowl dirty… so I haven’t made everything harder to do!

5 or 6 servings, takes about 1 hour 45 minutes (not counting soaking time)

 

8 ounces dry chickpeas
 
1 teaspoon ground cumin
1 teaspoon ground coriander  
½ teaspoon turmeric
¼ teaspoon freshly ground pepper
1/8 teaspoon cayenne pepper
1 teaspoon salt
¼ cup flour
1 pound lamb stewing meat, trimmed and cut into 1-inch cubes
1 tablespoon vegetable oil
 
1 onion, diced
2 large cloves garlic, minced
1 quart low-sodium chicken broth
 
~ 2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch cubes
 
Chopped fresh cilantro for garnish
 
About 8 hours prior to cooking the stew, rinse and soak the chickpeas. I use the strainer and cook pot to do this.  The water should cover the beans by a couple of inches, and I salt the water with a teaspoon or so of salt. When ready to start cooking, drain the water and dry the pot.
 
Combine the spices and salt in a bowl. In a large baggie, mix 1/4 cup flour and 1 1/2 teaspoons of the spice mixture, add the lamb and shake to coat. Set the cooker to “sear” and heat the oil. Put about one half the lamb pieces into brown, turning once. Remove and repeat with other half of lamb pieces, adding more oil if needed.  Remove the lamb and set aside. Add the onion and garlic to the pot, along with any remaining flour in the baggie. Cook for a couple of minutes. Add the chicken broth, stir up any stuck bits. Add the lamb, remaining spice mixture, and soaked chickpeas. Pressure cook using the “chili and stew” setting for 20 minutes (10.5psi, quick pressure release).   When complete, add the squash then use “vegetable” setting for 4 minutes (7.5psi, pulse pressure release).  Serve topped with cilantro.