Lamb stew with butternut squash and saffron

Ingredients

• 1 onion, chopped
• 1 courgette, chopped
• 1 carrot, peeled and chopped
• 1 celery stalk with leaves, chopped
• 1 leek, chopped
• 1 potato, peeled and chopped
• 2 cherry tomatoes, left whole
• handful fresh parsley, including stalks, left whole
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• 700g/1lb 9oz stewing lamb, cut into chunks
• 3 tbsp extra virgin olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 red chilli, halved lengthways
• 2 sprigs fresh rosemary, leaves removed and chopped
• 4 small fresh sage leaves, chopped
• pinch of saffron, diluted in 1 tbsp water
• 2 tbsp tinned chopped tomatoes
• 4 tbsp dry white wine
• 200ml/⅓ pint vegetable stock (made above or use a stock cube)
• 200g/7oz potato, cut into large chunks
• 400g/14oz butternut squash, peeled and cut into large chunks
• salt and freshly ground black pepper
• bunch cime di rapa
• 2 tbsp olive oil
• 2 garlic cloves
• ½ red chilli, chopped
• 5–10 black olives, chopped
• 2 tbsp capers
• squeeze lemon juice
• pinch salt

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag