Coconut Curry Lamb Stew with Butternut Squash
Equipment
- Slow Cooker
- Large Skillet
- Knife
- Cutting Board
Ingredients
- 1.5 pounds lamb stew meat, cut into 1-inch pieces
- 3 cups butternut squash, peeled and cubed
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoons red curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup beef broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped cilantro
Instructions
- Place the lamb in a large skillet over medium heat and brown on all sides for about 5 minutes. Transfer the meat to the slow cooker.
- Add the diced onion, minced garlic, red curry paste, butternut squash, coconut milk, beef broth, salt, and black pepper to the slow cooker.
- Stir everything together until the curry paste is evenly distributed.
- Cover and cook on low for 8 hours or until the lamb is fork-tender and the squash is soft.
- Taste and adjust salt if needed. Sprinkle with chopped cilantro just before serving.
Notes
Brown the lamb first for better flavor, but skip this step if you are short on time. The butternut squash breaks down slightly during cooking to help thicken the broth. Leftovers keep well in the fridge for three days and reheat gently on the stovetop with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Large Skillet, Knife, Cutting Board
Cuisine: Thai
Equipment: Slow Cooker, Large Skillet, Knife, Cutting Board