Ingredients

1/2 teaspoon freshly ground black pepper 1 pound lean lamb shoulder, on the bone, trimmed of fat, cut into 1-inch cubes 3 Tbsp olive oil 1 medium onion, chopped 1 Tbsp tomato paste 1 Tbsp Sweet Hungarian paprika 1/8 teaspoon red pepper flakes 4 pounds of butternut squash, peeled, seeded, cut into 1-inch cubes 1 14-oz can of garbanzo beans (chickpeas), rinsed and drained (about 1 1/2 cups) 1 large tomato, peeled, seeded and chopped 1 medium garlic clove, minced Salt 1/4 cup fresh lemon juice 2 teaspoons Sweet Hungarian paprika 1/2 teaspoon cayenne 1/2 teaspoon freshly ground black pepper 2 teaspoons dried mint

Description

With Shorter Days And Colder Nights, This Richly Flavorful Lamb Stew With Butternut Squash Is A Great Way To Fill Up And Stay Warm.

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