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
VERIFIED BY Taste of Home Test Kitchen
- 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 to 1-1/2 inches)
- 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
- In a 5- or 6-qt slow cooker, whisk together first seven 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 until meat and lentils are tender, 6-8 hours. 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 and adding a little broth if necessary. Yield: 8 servings (2-1/2 quarts).
Originally published as Squash and Lentil Lamb Stew in Simple & Delicious October/November 2017