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Braised lamb and aubergine stuffed acorn squashes recipe And Books

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Braised lamb and aubergine stuffed acorn squashes recipe and books

So you would like to know how to make Braised lamb and aubergine stuffed acorn squashes recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


braised lamb and aubergine stuffed acorn squashes

500g cubed braising lamb or shoulder or leg cubed
salt and black pepper
1 tsp ground cumin
1 tsp coriander
1 tsp ground ginger
1 large onion quartered
2 cloves garlic
2 tbsp olive oil plus extra
1 aubergine cut into chunks
2 carrots cut into chunks
300m1 tub lamb stock
1 tbsp sultanas
1 tbsp whole skinned almonds
4 medium-large acorn squashes
Fresh mint leaves to serve

Toss the lamb with salt pepper and the spices.
Blast the onion and garlic to a mush in a processor and mix with the lamb.
Leave to one side for about an hour.
Preheat the oven to 190C/375F/Gas Mark 5.
Next add the olive oil to the lamb mixture and stir in then briefly try the meat in a casserole dish to cook out the spices. Remove from the heat add all the remaining ingredients except the acorn squashes cover and bake in the oven for an hour.
You can complete this stage up to two days before - just keep the meat-and-veg mixture in the refrigerator.
Meanwhile cut the top off each squash (retaining the lid) and use a spoon to hollow- out the cores discarding all the fibres and seeds.
Trim the bases (if necessary) so that they sit upright then rub the insides with salt and pepper and stand them in a roasting tin.
Stuff the squashes with the contents of the casserole pan adding as much of the juice as they will hold replace the lids then cover everything loosely with foil and bake at 190C/375F/Gas Mark 5 until the squashes are cooked - about l5 minutes.
Serve with fresh mint.




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We truly hope you will like this American recipe, and enjoy your tasty Braised lamb and aubergine stuffed acorn squashes recepie. Check out these great recipe books and learn how to make Braised lamb and aubergine stuffed acorn squashes!
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