Tender lamb combines with fresh veggies like kale and butternut squash to create the ultimate comforting winter stew. Richly spiced with coriander, cumin, and paprika, the secret ingredient is also a dash of cinnamon. The best part of this simple paleo recipe is that the majority of the cooking time is hands-off, leaving you time to focus on other things.
8 ounces ground lamb
8 ounces 90% lean ground sirloin
1/2 teaspoon kosher salt, divided
1 1/2 cups chopped peeled butternut squash
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground paprika
1/4 teaspoon ground cinnamon
1 cup unsalted beef stock (such as Swanson)
3 cups chopped kale
2 tablespoons chopped fresh flat-leaf parsley
How to Make It
Preheat oven to 450°.
Heat a large Dutch oven over medium-high heat. Add lamb, beef, and 1/4 teaspoon salt; cook 5 minutes or until browned, stirring to crumble. Remove lamb mixture from pan. Add squash, onion, and garlic to pan; cook 3 minutes, stirring occasionally. Add tomato paste and next 4 ingredients (through cinnamon); cook 1 minute, stirring frequently. Stir in remaining 1/4 teaspoon salt and stock; bring to a boil. Stir in kale; cook 1 minute or until kale begins to wilt. Stir in lamb mixture. Cover and bake at 450° for 15 minutes. Sprinkle with chopped parsley.