Lamb Stew With Butternut Squash
Ingredients
- 2 tablespoons vegetable oil
- 1 1/2 pound lamb shoulder, in 1-inch cubes
- Salt
- 1 medium onion, chopped
- 3/4 cups roughly chopped carrots
- 2 cloves garlic, chopped
- 28 ounces chopped tomatoes
- 2 cups beef stock
- 2 sprigs thyme
- 1 sprig rosemary
- 2 cups cubed butternut squash (1/2-inch)
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