SQUASH AND LENTIL LAMB STEW

facebook share image   twitter share image   pinterest share image   E-Mail share image



Squash and Lentil Lamb Stew image

My family lived in New Zealand many years ago. Every Sunday my mother made a lamb stew-it was Dad's favorite! I changed the recipe to suit my family's more modern palates, but it seems just as exotic and delicious. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Dinner

Time 6h30m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 17

1 can (13.66 ounces) coconut milk
1/2 cup creamy peanut butter
2 tablespoons red curry paste
1 tablespoon hoisin sauce
1 teaspoon salt
1/2 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
3 teaspoons olive oil, divided
1 pound lamb or beef stew meat (1-1/2-inch pieces)
2 small onions, chopped
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced
1 cup dried brown lentils, rinsed
4 cups cubed peeled butternut squash (about 1 pound)
2 cups chopped fresh spinach
1/4 cup minced fresh cilantro
1/4 cup lime juice

Steps:

  • In a 5- or 6-qt. slow cooker, whisk together first 7 ingredients. In a large skillet, heat 2 teaspoons oil over medium heat; brown lamb in batches. Add to slow cooker. , In same skillet, saute onions in remaining oil over medium heat until tender, 4-5 minutes. Add ginger and garlic; cook and stir 1 minute. Add to slow cooker. Stir in lentils and squash., Cook, covered, on low 6-8 hours, until meat and lentils are tender. Stir in spinach until wilted. Stir in cilantro and lime juice.Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 411 calories, Fat 21g fat (11g saturated fat), Cholesterol 38mg cholesterol, Sodium 777mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 6g fiber), Protein 23g protein.

There are no comments yet!