1 can (13.66 ounces) coconut milk
1/2 cup creamy peanut butter
2 tablespoons red curry paste
1 tablespoon hoisin sauce
1 teaspoon salt
1/2 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
3 teaspoons olive oil, divided
1 pound lamb or beef stew meat (1-1/2-inch pieces)
2 small onions, chopped
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced
1 cup dried brown lentils, rinsed
4 cups cubed peeled butternut squash (about 1 pound)
2 cups chopped fresh spinach
1/4 cup minced fresh cilantro
1/4 cup lime juice
1. 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. In same skillet, saute onions in remaining oil over medium heat until tender, 4 to 5 minutes. Add ginger and garlic; cook and stir 1 minute. Add to slow cooker. Stir in lentils and squash.
3. Cook, covered, on low 6 to 8 hours, until meat and lentils are tender. Stir in spinach until wilted. Stir in cilantro and lime juice.
TOTAL TIME: Prep: 30 min. Cook: 6 hours
YIELD: 8 servings (2-1/2 quarts).
My family lived in New Zealand many years ago. Every Sunday my mother made a lamb stew—it was Dad's favorite! I changed the recipe to suit my family's more modern palates, but it still seems just as exotic and delicious.
1-1/4 cups: 411 calories, 21g fat (11g saturated fat), 38mg cholesterol, 777mg sodium, 34g carbohydrate (7g sugars, 6g fiber), 23g protein.