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Lamb Butternut Squash Stew

Photo: Rachel Johnson
Yield

Serves 6 (serving size: 2/3 cup)

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.

Ingredients

  • 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

Nutrition Information

  • calories 186
  • fat 10.7 g
  • satfat 4.5 g
  • monofat 4.3 g
  • polyfat 0.9 g
  • protein 15 g
  • carbohydrate 8 g
  • fiber 1.6 g
  • cholesterol 48 mg
  • iron 2 mg
  • sodium 242 mg
  • calcium 45 mg

How to Make It

  1. Preheat oven to 450°.
  2. 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.