This is so good. I make the spice mixture at home based off an Internet recipe, I don't worry about being too precise. I've usually been short on time so I split whatever squash I'm using in half, scoop out the seeds, coat with oil and salt and roast it on a pan on the side of the covered stew during the oven baking portion. So tasty.
Stuffed Kabocha Squash with Arabic Lamb Stew
Photo: Yunhee Kim; Styling: Karen Shinto
The sweet spices in baharat were made for autumn stew.
Yield: Makes 6 servings
More From Sunset
Amount per serving
- Calories: 326
- Calories from fat: 33%
- Protein: 22g
- Fat: 12g
- Saturated fat: 3.1g
- Carbohydrate: 36g
- Fiber: 4.5g
- Sodium: 542mg
- Cholesterol: 48mg
- 3 tablespoons olive oil, divided
- 1 pound lamb stew meat, cut into 1 1/2-in. chunks
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon pepper, divided
- 3/4 pound shallots, peeled, cut in half if large
- About 2 1/4 cups reduced-sodium chicken broth, divided
- 2 tablespoons baharat
- 1/4 cup white basmati rice, rinsed
- 1 1/2 cups coarsely chopped tomatoes
- 1 kabocha squash (3 1/2 to 4 lbs.)
- 1 1/2 tablespoons sliced chives
- 1. Heat 1 tbsp. oil in a 5- to 6-qt. pan over high heat. Sprinkle lamb with 3/4 tsp. salt and 1/4 tsp. pepper, then brown in oil, stirring occasionally, 6 to 8 minutes. Transfer lamb to a bowl and reduce heat under pan to medium-high.
- 2. Add shallots, 1 tbsp. oil, and 1/4 cup broth to pan; stir to loosen browned bits. Cook, stirring occasionally, until shallots are browned, 7 to 10 minutes; add a splash of water if drippings start to get dark. Return meat to pan and sprinkle with baharat. Add 2 more cups broth, stirring to loosen browned bits. Cover, bring to a boil, then reduce heat and simmer 1 hour, adding another 1/4 cup broth if pan starts to dry. Stir in rice and tomatoes and return to a boil. Meanwhile, continue with recipe.
- 3. Preheat oven to 375°. With a short knife, carefully cut around squash stem to make a 4-in. lid. Pry out lid with a table knife. Scrape out and discard seeds from lid and squash. Brush interior of squash and inside of lid with remaining 1 tbsp. oil, then sprinkle them with remaining 1/4 tsp. each salt and pepper, tipping squash to coat evenly. Set squash on a rimmed baking sheet. Prick with a fork in a couple of spots near the top.
- 4. Fill squash with as much stew as fits. Set lid in place and bake until squash is just tender inside when pierced, 70 minutes to 1 1/2 hours. Meanwhile, spoon remaining stew into a small loaf pan, cover with foil, and bake 1 hour.
- 5. Stir chives into stew in pan and squash. Transfer squash to a platter with 2 wide spatulas (squash may split a little; this is okay). Use a big metal spoon to scoop out squash and stew into soup bowls, adding stew from pan.
Note: Nutritional analysis is per serving.
Only you will be able to view, print, and edit this note.Add Note