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Miyar Taushe (Lamb and Squash Stew)
Updated Oct. 31, 2023
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- Total Time
- 2½ hours
- Prep Time
- 10 minutes
- Cook Time
- 2 hours 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1½pounds bone-in lamb neck pieces (or use lamb shank)
- Salt and freshly ground black pepper
- 1large white onion, sliced
- ½ to 1Scotch bonnet or habanero chile, to taste
- 1(2-inch) piece fresh ginger, roughly chopped
- 3garlic cloves, roughly chopped
- 1dried or fresh bay leaf
- 1large butternut squash (about 2½ pounds), halved lengthwise
- 1 to 3tablespoons coconut oil, as needed
- 1whole calabash nutmeg (see Tip)
- 1tablespoon raw pumpkin seeds, plus more, roughly chopped, for serving
- 1medium tomato
- 4ounces Padrón or shishito peppers (or any other sweet green peppers), stems removed
- 5ounces fresh spinach
Preparation
- Step 1
Heat the oven to 350 degrees. Season the lamb with salt and pepper. Put the lamb in a large lidded pot and add half the onion, plus the chile, ginger, garlic, bay leaf and 1¾ cups water. Bring to a boil. Reduce the heat to maintain a simmer, cover and cook until the meat is tender, about 1 hour 45 minutes. (Alternatively, place the covered pot in the oven and bake until the meat is tender.)
- Step 2
Meanwhile, place the butternut squash on a small sheet pan, season the cut sides with salt and pepper and drizzle with 1 tablespoon coconut oil. Turn cut sides down and bake (alongside the lamb, if it’s in the oven) until the skin collapses and the flesh is soft, 40 to 50 minutes. Set aside to cool.
- Step 3
In a small skillet, toast the nutmeg until it is fragrant and the smooth skin darkens, turning occasionally, about 5 minutes. Break it open with a meat mallet and remove the ridged seed. (The seed will probably be in fragments, which is fine.) Put the seed into a dry blender or a spice grinder with the pumpkin seeds; blend until finely ground.
- Step 4
When the lamb is tender, transfer it to a plate or bowl and discard the bay leaf. Let the lamb stock in the pot cool slightly, then pour into the blender. Add the tomato, peppers and the remaining onion, and blend, starting on low speed and increasing the speed as needed, until smooth. Return to the pot.
- Step 5
Add 1 or 2 tablespoons of coconut oil to the lamb broth, if you like, and simmer on medium-low. At the start of simmering, the peppers will give off a fresh, tart scent. After about 30 minutes, the scent will turn deep and savory as the peppers are tamed and the ingredients meld.
- Step 6
Into the same blender jar, scrape the flesh of the butternut squash (seeds and all, if using a high-powered blender) along with about ¼ cup water. Add the ground calabash nutmeg and pumpkin seeds. Blend until soft and creamy, adding more water as necessary.
- Step 7
Add half of the blended butternut squash to the simmering stew. (Reserve the remaining squash; cover and refrigerate to eat as a purée or freeze for a future stew.) Turn the heat down to low. Return the lamb to the pot (removed from the bones, if using lamb shank) and simmer until the flavors have integrated, about 10 minutes. Season with salt and pepper to taste.
- Step 8
Turn off the heat and let rest about 10 minutes. Meanwhile, put a small pot of water on to boil and fill a bowl with cold water. For each serving of stew, plunge a handful of spinach into the boiling water until just wilted, about 30 seconds, then briefly in cold water. Drain well and set aside.
- Step 9
Serve the miyar taushe topped with the blanched spinach and sprinkled with the chopped pumpkin seeds.
- Calabash nutmeg, also known as African or Jamaican nutmeg or ehuru, has a different flavor than common fragrant nutmeg — it is more pungent, with little to no sweet undertones. It can be found online or in spice shops.
Private Notes
Cooking Notes
1. The recipe does say later to use only half the squash. I used the whole squash (a large one) and it was great 2. I put all ingredients in a slow cooker with the squash quartered and laid on top, open side down. After4 hours I removed the squash, took seeds out and rind off. Put lamb with most of the onions in bowl and returned squash to slow cooker and mashed it with the immersion blender. Returned lamb and onions and it was great!!! and oh so easy
Every Fall I roast, purée, then freeze in half-cup portions, about 20 pounds of butternut squash. So handy to have on hand for soups, pasta, and recipes like this.
You use the whole pumpkin. The recipe just says to halve it to roast it like that.
I have a zillion (I'm sure that number is right) spices since we do a lot of cooking with them but I am unfamiliar with calabash nutmeg. Not wanting to order some to use here, I looked up how to substitute for it with a spice blend. Good youtube link here if it helps others. I have all the ingredients noted in it. https://www.youtube.com/watch?v=_ZDqHX95eGY I will use lamb neck, a cut we love to cook with at our house and fun to see it spec'd in this recipe.
So.....a large butternut squash, of which you're only going to use half? Maybe I'll roast a one pound bag of pre-cubed and peeled squash, or open a large can of pureed pumpkin instead, and steam the spinach over the simmering soup.
Made this as directed. I used a few piedes of bone in lamb shoulder, which braised out in the alotted time. The african nutmed I had to go to YouTube to see how to use it, still not sure I got it right. I think what I got were just the seeds, but i toasted one, crushed it, toasted a bit more and ground it. Unfortunately for me, I left the whole habenero in the the pot , blended it and got a soup/stew a lot spicier/hot than my liking, and I’m not at all averse to quite hot dishes
To my taste this recipe lacked umami so I added a small amount of bouillon which filled out the flavor quite a bit. Why not suggest a small squash rather than a large one and use only half?
I found ground calabash nutmeg. How much do I use? 1 teaspoon?
I failed to get calabash nutmeg. Is it okay to sub regular?
This was okay the first day, amazing the second. I used lamb shanks and assorted mini peppers, because that's what I had. So good!!
Am I the only one who found the end result to be insipid? Nice lamb and squash flavor, but somehow timid.
I have a zillion (I'm sure that number is right) spices since we do a lot of cooking with them but I am unfamiliar with calabash nutmeg. Not wanting to order some to use here, I looked up how to substitute for it with a spice blend. Good youtube link here if it helps others. I have all the ingredients noted in it. https://www.youtube.com/watch?v=_ZDqHX95eGY I will use lamb neck, a cut we love to cook with at our house and fun to see it spec'd in this recipe.
thank you for that great video!
Can I use regular nutmeg? Has anyone done that?
1. I added half a farmer’s market scotch bonnet and fished it out before blending. Plenty spicy. 2. I also used the whole squash. I added 1/4 tsp of regular nutmeg. 3. Needed quite a bit more salt than called for. Layered it in. 4. I also just threw in the spinach at the very end. 5. Served over rice and topped with some diced tomato in addition to seeds to give it some freshness/acidity. I wasn’t 100% pleased with the texture of the lamb shank. A bit tough. Maybe more time braising?
agreed, the cartilage in the lamb shank wasn't broken down- I may do a long (48 hour) sous vide next time
Browning the meat would develop more flavor. I wouldn’t bother with the expense (and mild inconvenience) of lamb neck next time. I was impatient and couldn’t wait for calabash nutmeg. Freshly grated nutmeg, coriander, and cardamom (all toasted, 1:1:1 ratio) was a pleasant substitute. I think you could just throw all of the veg (squash, tomato, onion, peppers) onto a large sheet pan and roast it all at once. Cuts out a step later on, and let’s you relax more on your stew-day.
I have to smile at the "expense" of lamb neck bones in current times. When my father was out of work in the early 1960s in NYC, my mother would go to the butcher & buy lamb neck bones because that was the absolutely cheapest form of meat protein she could get - normally, they were discarded. She would cover them with sauce and bake them in the oven, for a long time.
No @shorty attentionspan. A whole butternut squash, which has been cut in half in order to roast it. But you do you.
1. The recipe does say later to use only half the squash. I used the whole squash (a large one) and it was great 2. I put all ingredients in a slow cooker with the squash quartered and laid on top, open side down. After4 hours I removed the squash, took seeds out and rind off. Put lamb with most of the onions in bowl and returned squash to slow cooker and mashed it with the immersion blender. Returned lamb and onions and it was great!!! and oh so easy
Made this as directed with a cut up leg of lamb. I put a little more butternut squash puree in - it took a little more water than 1/4 cup. Instead of putting the spinach on the side , I just threw it in the soup. The taste was very earthy with a little heat. The pepitas on top is a must-gives a good crunch.
Every Fall I roast, purée, then freeze in half-cup portions, about 20 pounds of butternut squash. So handy to have on hand for soups, pasta, and recipes like this.
I'm not a big lamb fan. Can I substitute chicken.
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