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17Ingredients
105Minutes
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Ingredients
US|METRIC
6 SERVINGS
- 1/2 tsp. ground black pepper (freshly)
- 1 lb. lamb shoulder (lean, on the bone, trimmed of fat, cut into 1-inch cubes)
- 3 Tbsp. olive oil
- 1 onion (medium, chopped)
- 1 Tbsp. tomato paste
- 1 Tbsp. Hungarian paprika (Sweet)
- 1/8 tsp. red pepper flakes
- 4 lb. butternut squash (peeled, seeded, cut into 1-inch cubes)
- 14 oz. garbanzo beans (chickpeas, rinsed and drained, about 1 1/2 cups)
- 1 tomato (large, peeled, seeded and chopped)
- 1 garlic clove (medium, minced)
- salt
- 1/4 cup fresh lemon juice
- 2 tsp. Hungarian paprika (Sweet)
- 1/2 tsp. cayenne
- 1/2 tsp. ground black pepper (freshly)
- 2 tsp. dried mint
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Reviews(1)
Anne 3 years ago
This was a tasty dish, I added some chopped carrots to bulk it out. Wasn’t a thick sauce but went well with creamy mash potatoes and long stemmed broccoli. A nice mid week meal.