Squash and Lentil Lamb Stew
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
Total TimePrep: 30 min. Cook: 6 hours
Makes8 servings (2-1/2 quarts)
- 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
- 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 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; add broth if necessary.
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