Squash and Lentil Lamb Stew
Nutrition
411
Calories
23g
Protein
34g
Carbs
21g
Fat
Ingredients
| 1 can (13.66 ounces) / кен (13.66 унции) | coconut milk |
| 1/2 cup / 1/2 чаша | creamy peanut butter |
| 2 tablespoons / с.л. | red curry paste |
| 1 tablespoon / с.л. | hoisin sauce |
| 1 teaspoon / ч.л. | salt |
| 1/2 teaspoon / 1/2 ч.л. | pepper |
| 1 can (14-1/2 ounces) / кен (14 1/2 унции) | chicken broth |
| 3 teaspoons / ч.л. | olive oil, divided |
| 1 pound / фунт | lamb or beef stew meat (1 to 1-1/2 inches) |
| 2 бр. | small onions, chopped |
| 1 tablespoon / с.л. | minced fresh gingerroot |
| 3 бр. | garlic cloves, minced |
| 1 cup / чаша | dried brown lentils, rinsed |
| 4 cups / чаши | cubed peeled butternut squash (about 1 pound) |
| 2 cups / чаши | chopped fresh spinach |
| 1/4 cup / 1/4 чаша | minced fresh cilantro |
| 1/4 cup / 1/4 чаша | lime juice |
Instructions
- 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.
Test Kitchen Tips
- For the best browning, blot meat dry beforehand.
- No peeking! Opening the slow cooker allows steam to escape, causing the temperature to drop. You may need to add 20-30 minutes to the cook time for each time the lid is lifted.
- Braised meat is done when it is fork-tender. Overcooking may cause meat to become stringy and dry.
- Feel free to sub light coconut milk—you'll get great coconut flavor but with less fat.