Myra's Kitchen Blog » Lamb Merguez Stew

I have been making lots of soups and stews this week to give to a friend who is recovering from surgery. The upside is that I’ve had a lot of delicious warming food around as well. This lamb merguez stew was a snap, since I had lamb bone broth in my freezer. Chicken stock, however, would work as well. I purchased the sausage from my favorite lamb farmer, 3-corner-Field farm at the Union Square greenmarket.

I first browned the sausage (about a pound) in a large pot, then removed it and cooked down the liquid. I added ½ cup shallots and sweated those in the small amount of lamb fat left in the pot for about 5 minutes. I then added a 2 ½ pound butternut squash that I had cut into 1-inch cubes, a jar of roasted red peppers, the cooked sausage and about 4 cups stock. I added some salt, covered the pot, and let the stew simmer for about 20 minutes, until the squash was soft. I added a whole head of chopped kale, then cooked the stew another 10 minutes until the kale was tender.

Meanwhile, on another burner, in a small skillet, I sautéed some garlic, ginger, and harissa powder for a couple of minutes, then added that to the stew. At the end, I smashed some of the cooked squash against the sides of the pot to thicken the stew. Simple, quick, delicious meal-in-a-pot.

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