Hungarian Lamb Stew with Butternut Squash

When I was in Budapest, I was amazing at their use of paprika in local dishes. Here in the U.S., we sprinkle it on top of potatoes and deviled eggs as a decoration, but in Hungary, they use it liberally. Recipes often call  for a tablespoon or more. In the markets in Budapest, there are rows of different varieties of paprika. This recipe uses a generous addition of paprika and is spiced to your preference with the addition of cayenne pepper.

Ingredients

1/2 teaspoon black pepper
3 Tablespoons olive oil
1 pound lean lamb, cut into one-inch cubes
1 medium onion, chopped
1 Tablespoon tomato paste
1 Tablespoon sweet Hungarian paprika
1/8 teaspoon red pepper flakes
2 pounds butternut squash, peeled, seeded and cut into one-inch cubes
1 14-ounce can garbanzo beans, drained and rinsed
1 large tomato, peeled, seeded and chopped
1 garlic clove, minced
Salt
1/4 cup fresh lemon juice
2 teaspoons sweet Hungarian paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
2 teaspoons dried mint

Instructions

Sprinkle 1/2 teaspoon black pepper on lamb. In large Dutch oven, heat 2 Tablespoons olive oil. Add meat and cook over moderate heat, stirring until browned and juices cook off, about 7 minutes. Add the onions and continue cooking until onions are lightly browned, about 10 minutes. Stir occasionally while cooking.

Add tomato paste, 1 Tablespoon paprika and 1/8 teaspoon red pepper flakes. Cook, stirring, until the mixture begins to caramelize. Add 1 1/2 cups water and bring to boil. Cover, reduce heat to low and simmer until the meat is tender - about one hour.

Add squash, garbanzo beans, tomato, garlic and 1/4 teaspoon salt. Add just enough water to cover the ingredients. Cover and cook until the squash is tender - about 30 minutes.

Stir in lemon juice and remove from heat. Season to taste with salt.

Heat remaining 1 Tablespoon olive oil  in small saucepan. Add 2 teaspoon paprika, cayenne pepper, 1/2 teaspoon black pepper and mint. Stir once and remove from heat.

Swirl the seasoned oil into the stew and serve.  Or place the seasoned oil on the table and allow each person to season to their own taste preference.