Butternut Squash, Coconut and Lamb Stew

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This look tin beryllium made successful a 5-quart dilatory cooker.

Monica Bhide, writer of the upcoming "Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen" (Simon & Schuster, April 2009), loves to marque this stew for her household connected acold wintertime nights. Her Dutch-oven look has been adapted present for the dilatory cooker. For a heartier mentation adhd a 14- to 15-ounce tin of cannellini beans and a 14- to 15-ounce tin of fire-roasted tomatoes.

Serve implicit steamed achromatic rice.

From nutrient writer Monica Bhide.

Ingredients

2 tablespoons rootlike oil
3 pounds boneless limb of lamb, trimmed of excess fat, past chopped into bite-size chunks
2 mean cloves garlic, minced
2 teaspoons minced ginger basal (from 1-inch portion peeled ginger root)
1 tiny butternut squash (1 to 2 pounds), peeled and chopped into bite-size pieces (may substitute 2 cups pre-cut butternut squash pieces)
1 mean turnip (4 to 6 ounces), peeled and chopped into bite-size chunks
1 tablespoonful crushed coriander
2 teaspoons mild oregon blistery curry powder
1 spoon crushed turmeric
1/4 spoon to 1/2 spoon cayenne pepper, oregon to taste
1 spoon salt, oregon to taste
1 1/4 cups coconut beverage (do not usage low-fat)
1 1/2 cups low-sodium chickenhearted broth

Nutritional Facts

Per serving

Calories
749
Fat
61 g
Saturated Fat
30 g
Carbohydrates
9 g
Sodium
666 mg
Cholesterol
161 mg
Protein
41 g
Fiber
1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutrient writer Monica Bhide.

Tested by Candy Sagon.

Published March 12, 2026