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Lamb Stew Recipes

Name: Squash and Lentil Lamb Stew
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 8 servings (2-1/2 quarts)
Ingredients: 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

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Squash and Lentil Lamb Stew

1 review

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 still seems just as exotic and delicious. —Nancy Heishman, Las Vegas, Nevada

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