YIELD: 24 servings For the squash: 3 lbs. red kuri squash or butternut squash, halved, seeded to taste salt and pepper 2 Tbsps. butter Spice mixture: 4 Tbsps. ground coriander 4 Tbsps. ground cumin 2 Tbsps. salt 2 Tbsps. ground ginger 4 tsps. curry powder 4 tsps. pepper 2 tsps. ground cardamom 2 whole cinnamon sticks, ground 2 pinches saffron For the stew: 10 lbs. lamb shoulder, trimmed, cut into 1-in. cubes 5 qts. chicken stock 1 cup butter 6 medium onions, diced 6 cloves garlic, minced ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.