Serves: 4
Total Calories: 543

1 tablespoon olive oil
1 pound boneless lamb shoulder, cut into chunks
3 cloves garlic, minced
2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 teaspoon ground coriander
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 large onion, chopped
2 carrots cut into 1-inch chunks
2 large tomatoes cut into 1-inch chunks
1 pound peeled butternut squash, cut into 1-inch chunks
3/4 cup reduced-sodium chicken broth (or homemade)
1/2 cup frozen green peas
1/4 cup pitted olives (black or green)
1 tablespoon fresh lemon juice

Set Global Sun Oven out to preheat

Heat the oil in a large dutch oven over medium-high heat. Add lamb and cook, turning occasionally, until browned; about 6 minutes. Remove from heat and stir in the garlic, cumin, paprika, coriander, salt, and cayenne. Using a slotted spoon, transfer lamb and spice mixture to a plate. Place the onion and carrots in the Dutch oven. Return the lamb mixture with any juices to the Dutch oven on top of the carrots and onions. Place the squash and tomatoes on top of the lamb. Pour the broth over the lamb and vegetables. Cover and cook in GSO until the lamb is fork tender; 3 to 4 hours.

About 20 minutes before you're ready to eat, gently stir in the peas, olives, and lemon juice and leave the stew in the GSO until heated through.

Serve with couscous

Nutritional Facts:

Serves: 4
Total Calories: 543
Calories from Fat: 225

More Recipes from the Sun Oven Cooking Cookbook:
Solar Beef Stew
Sun Oven Mediterranean Pork Stew
Sun Oven African Squash and Lima Bean Soup
Sun Oven Kale, Sweet Potato, and Chickpea Stew
Sun Oven Lentil Stew
Sun Oven Mediterranean Beef Stew
Sun Oven Moroccan Lamb Stew