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- In a medium bowl, toss together lamb, flour, thyme, pepper and salt. Heat oil in a large saucepan or Dutch oven over medium heat until hot. Add lamb and brown on all sides, about 8 minutes. Use a slotted spoon to transfer the lamb to a plate and set aside.
- Add onion and garlic to same pan and sauté 5 minutes. Stir in wine and simmer 3 minutes, scraping up browned bits from bottom of pan. Add broth and return lamb to pan. Bring to a boil over high heat. Reduce heat and simmer uncovered until lamb is almost tender, about 50 minutes.
- Stir in squash and simmer until squash and lamb are tender, about 15 minutes. Stir in peas and simmer 2 minutes.
- Ladle into shallow bowls and top with almonds. Makes 4 servings.