Warm-spiced lamb and butternut squash stew finished with lemon and arugula

Some weeks call for a dinner with a little ceremony to it. This one takes a real hour of mostly unattended simmering, and a pinch of saffron that costs more than you would spend on a spice most weeks. After the kind of stretch you have been in, both of those feel like the right amount to give yourself.

Lamb is a genuine source of protein and zinc, both of which your immune system draws on to do its ordinary, unglamorous regulatory work, and the butternut squash breaks down into something sweet enough that you would swear there was more sugar in this pot than there actually is. The broth carries the stew's long-simmered minerals, and the last-minute lemon zest and arugula are there to wake all of it back up before it gets too rich to finish.

Lamb is not an everyday grocery buy for most people, and there is something worth pausing on in that: an animal gave its life for this pot, and choosing it well, grass-fed where you can manage it, is part of how you honor that. Let the cinnamon and ginger filling the kitchen pull you toward the table before the food is even plated.

Ingredients

• 1 teaspoon powdered ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon granulated garlic (omit for low-FODMAP)
• pinch of saffron
• 1/2 teaspoon salt
• 1 tablespoon olive oil (AIP-compliant)
• 1 pound lamb stew meat (goat or grass-fed beef also work)
• 1 small onion, thinly sliced (omit for low-FODMAP)
• 4 cups bone broth
• 2 tablespoons apple cider vinegar (AIP-permitted)
• 1 small butternut squash (about 1 pound), peeled, seeded, and cubed
• zest of one lemon
• 1 cup fresh arugula

Method

In a bowl, stir together the powdered ginger, cinnamon, granulated garlic, saffron, and salt. Add the lamb and toss until every piece is coated in the spices. If you have time, let it sit for 20 to 30 minutes so the flavors settle in, though you can move straight on if you are short on time.

Warm the olive oil in a heavy pot over medium-high heat. Add the spiced lamb in a single layer and sear until browned on the outside, working in batches if needed so the meat colors rather than steams. Add the sliced onion and cook, stirring, until it softens.

Pour in the bone broth and the apple cider vinegar, scraping up any browned bits from the bottom of the pot. Bring it to a gentle simmer, then cover, lower the heat, and let it cook slowly until the lamb is becoming tender, around 1 hour. Add the cubed butternut squash and continue simmering, uncovered, until the squash is soft and the lamb is fully fork-tender, another 20 to 30 minutes. Pull the pot off the heat. Stir in the lemon zest, then fold in the fresh arugula so it wilts gently in the warmth. Taste, adjust the salt, and serve warm.

Instant Pot variation

Coat and brown the spiced lamb on the Saute setting in the olive oil, then add the onion and soften it. Pour in the bone broth and apple cider vinegar and scrape the bottom clean so nothing is stuck, which helps avoid a burn warning. Lock the lid and cook on high pressure for about 30 minutes, then let it release naturally for 10 to 15 minutes. Open the lid, switch to Saute, stir in the butternut squash, and simmer until it is tender, around 8 to 10 minutes. Turn off the heat and stir in the lemon zest and arugula at the end. (This appliance time is estimated and untested, so check the lamb for tenderness before relying on it.)

*Adapted from gutsybynature.com*