Recipe - Lamb Quinoa Stew

1 One half pound Plum tomatoes; quartered
lengthwise
1 pound Firm eggplant; (about 1
small), cut into 1inch
cubes
One fourth cup Olive oil
2 Red bell peppers; cut into
1inch pieces
2 Yellow onions; cut into
1inch pieces
1 Red onion; cut into 1inch
pieces
3 lg Carrots; cut crosswise into
1/2inch pieces
2 pound Boneless lamb shoulder;
trimmed and cut into 1inch
cubes
1 pound Piece butternut squash;
peeled and cut into 1inch
cubes (about 2 cups)
5 lg Garlic cloves; minced
2 Cinnamon sticks; halved
One half teaspoon Ground cumin
One fourth teaspoon Ground ginger
One fourth teaspoon Ground allspice
6 cup Chicken broth
Three fourths cup Quinoa; rinsed well in a
fine sieve

GARNISH
Blanched whole almonds;
toasted with salt and oil,
if desired

Preheat oven to 450 degrees and set oven racks in middle and lower thirds
of oven.

In a large bowl toss tomatoes and eggplant with 1 tablespoon oil and salt
and pepper to taste. In a large shallow baking pan arrange tomatoes and
eggplant in one layer. In bowl, toss bell peppers, onions, and carrots with
1 tablespoon oil and salt and pepper to taste. In another large shallow
baking pan arrange pepper mixture in one layer.

Roast vegetables in middle and lower thirds of oven, stirring occasionally
and switching pans halfway through roasting, until golden brown and tender,
about 20 minutes. If desired, peel tomatoes.

Pat lamb dry and season with salt and pepper. While vegetables are
roasting, in a large heavy kettle (about 8 quart capacity) heat 1
tablespoon oil over moderately high heat until hot but not smoking and
brown lamb in 2 batches, transferring with a slotted spoon to a bowl.

Add remaining tablespoon oil to kettle and cook squash, garlic, and spices
over moderate heat, stirring, 2 minutes. Return lamb to kettle and add
roasted vegetables and broth. Bring stew to a boil and simmer, covered, 1
hour.

Stir in quinoa and simmer, uncovered, stirring occasionally, 30 minutes, or
until quinoa is tender. Discard cinnamon sticks and add water to thin stew
if desired. Serve stew garnished with almonds.

Yield: 6 to 8 servings

NOTES : Recipe courtesy of Gourmet Magazine

Recipe by: Cooking Live Show #CL9046

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Feb 7, 1998