Recipe information
Ingredients for - Squash and Lentil Lamb Stew
1. 1 can (13.66 ounces) coconut milk -
3. 2 tablespoons red curry paste -
8. 3 teaspoons olive oil, divided -
9. 1 pound lamb or beef stew meat (1-1/2-inch pieces) -
10. 2 small onions, chopped -
13. 1 cup dried brown lentils, rinsed -
14. 4 cups cubed peeled butternut squash (about 1 pound) -
15. 2 cups chopped fresh spinach -
How to cook deliciously - Squash and Lentil Lamb Stew
1. Stage
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.
2. Stage
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.
3. Stage
Cook, covered, on low 6-8 hours, until meat and lentils are tender. Stir in spinach until wilted. Stir in cilantro and lime juice.
