Pork-lamb-butternut Squash Winter Stew (signature)

From Chef Erika G. Cenci's "A Touch of Europe Cookbook - Bringing Fresh to the Table Naturally". Created many years ago - recreated and demonstrated on "Cooking with Erika", a local, weekly TV Segment aired during 2001.

1 tablespoon unsalted butter
2 tablespoons olive oil
1/2 pound boneless lamb, cut into 1/2 inch cubes
1/2 pound boneless pork loin (or shoulder), cut into 1/2 inch cubes
1 1/2 teaspoons of sea salt
1 teaspoon of pepper, freshly ground
1 teaspoon of fresh thyme leaves
1 teaspoon of ground cumin
1 teaspoon of ground coriander
2 onions, peeled, chopped
1 1/2 cups Yukon gold potatoes, cut into 1-inch cubes
1 cup of parsnip, peeled, cut into 1-inch cubes
1 cup of turnips, peeled, cut into 1-inch cubes

4 cups fresh butternut squash, or
4 cups of pumpkin, peeled, seeds removed, cut into 1-inch cubes
5-6 cups hot water
Sea salt
Pepper, freshly ground
2 tablespoons fresh parsley, chopped

In a large saucepan, heat butter and oil on medium-high heat, add lamb and cook stirring constantly until browned on all sides. Using a slotted spoon, transfer lamb to a large plate, add pork and cook until browned on both sides. Add lamb to pork, sprinkle with salt and pepper, add thyme, cumin and coriander, add onions, potatoes, parsnip, turnips, butternut squash or pumpkin and sautee 10-minutes stirring constantly. Add hot water, and turn heat to medium-low and cook until meat and vegetables are tender, stirring occasionally. Note: If stew seems to thick, add a little more water as needed. Season with salt and pepper, stir-in parsley, ladle into soup bowls and enjoy with crusty French bread.

Recipe Summary:
Yield: Serves: 6
Prep Time: 45 minutes
Cook Time: 35 - 45 minutes

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Recipe Provided By:

Yakima, WA

Yakima Bed and Breakfast Inns