Lamb And Squash Stew With Chiles

Total Time: 4 hrs 45 mins Preparation Time: 45 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 3 lbs boneless lamb shoulder, cut into 2-inch pieces (boston butt)
• 1 tablespoon ground coriander
• 10 garlic cloves, finely chopped, divided
• 1 tablespoon kosher salt, plus more
• fresh ground black pepper
• 1/2 cup raw shelled pumpkin seeds
• 6 dried red chilies (numex or guajillo)
• 2 chiles de arbol or 1/2 teaspoon crushed red pepper flakes
• 2 large yellow onions, cut into 1/8-inch-thick wedges, divided
• 2 tablespoons vegetable oil
• 4 sprigs oregano
• 1/2 kabocha squash, peeled, seeds removed, cut into 1-inch pieces (about 1 pound)
• 1 delicata squash, seeds removed, cut into 1/2-inch-thick slices
• 1/2 small red onion, thinly sliced
• 1/4 cup fresh lime juice
• fresh cilantro stem (for serving)

Recipe

• 1 combine lamb, coriander, half of garlic, and 1 tablespoon salt in a large bowl; season with pepper and toss. cover; chill at least 4 hours.
• 2 preheat oven to 350°f toast pumpkin seeds on a rimmed baking sheet, tossing occasionally, until golden, about 5 minutes; set aside.
• 3 toast chiles on clean baking sheet until slightly darkened, about 5 minutes. let cool slightly, then remove stems, and seeds, if you prefer less heat. place chiles, half of yellow onion, remaining garlic, and 1 cup hot water in a blender; let sit 10 minutes to soften chiles. blend until smooth; set chile purée aside.
• 4 heat oil in a large dutch oven over medium-high heat. working in batches, cook lamb, turning occasionally, until browned, 8–10 minutes; transfer to a plate.
• 5 pour off fat from pot. cook chile purée in pot over medium-high heat, stirring occasionally, until reduced by half, 8–10 minutes. add lamb, oregano, remaining yellow onion, and 10 cups water to pot; season with salt and pepper. bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until lamb is very tender, 3–3 1/2 hours.
• 6 add squash to stew and cook, uncovered, until lamb is falling apart and squash is soft, 30–35 minutes; season with salt and pepper.
• 7 toss red onion and lime juice in a small bowl; let sit, tossing occasionally, 30 minutes.
• 8 serve stew with red onion, cilantro, and reserved pumpkin seeds.
• 9 do ahead: lamb can be marinated 2 days ahead; keep chilled. stew can be made 3 days ahead; let cool, then cover and chill.