This challah is for when we have guests who can not eat oats. Our regular challah is gluten-free oat challah. Version 2 of oat-free is basically the same as my Version 1 recipe, but I’ve just simplified and updated it a little.
Disclaimer: Version 2 has one outstanding question. I lost track while measuring quinoa flour and may have added it twice. Whatever I did was delicious. I have to make it again and update this recipe to be sure of the quantity of quinoa flour.
1 medium Butternut Squash (about 1.5 pounds), peeled, seeded and cut into 1 inch cubes
1 medium Green Pepper, coarsely chopped
1 medium Yellow Onion
3 cloves of garlic minced
3 cups beef stock or beef bone stock
1 can (14.5) ounces fire-roasted diced tomatoes
1/3 cup unsulfured golden raisins
1/3 cup chopped fresh parsley
1/3 cup toasted pine nuts
Cube the lamb pieces into like 1/2 inch cubes, in a separate bowl chop the onions and garlic. Have the spice mix ready to stir into the lamb.
In a large skillet, over medium heat, cook the lamb, turning occasionally for 5 minutes. Add Harissa, cumin, coriander, ginger, turmeric, cayenne, and cinnamon and stir until combined.
Transfer the meat to a 3.5 to 4 quart slow cooker. add a little oil to the skillet and brown the onions for a few minutes. add to the slow cooker. Stir in the squash, bell pepper, and pour broth over it.
Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours. Turn the slow cooker to high if on low, add raisin and diced tomato. Cover and cook for 10 minutes.
Serve, topped with parsley and pine nuts and accompanied by lemon wedges.
Modified from the WHOLE30 Slow cooker cookbook, by Melissa Hartwig.
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