Lamb and Butternut Squash Stew

Lamb and Butternut Squash Stew

1 pound ground lamb

1/2 teaspoon salt, divided

1 1/2 cups chopped peeled butternut squash

1 cup of onion chopped

2 garlic cloves, minced

1 tablespoon tomato paste

1/2 ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon ground paprika

1/4 teaspoon ground cinnamon

1 cup beef stock

3 cups chopped kale

2 tablespoons fresh flat leaf parsley

preheat oven to 450

Heat a large Dutch oven over medium high heat. Add lamb and 1/4 teaspoon salt; cook five minutes or until browned, stirring to crumble. Remove meat mixture from pan. Add squash, onion, and garlic to pan; cook 3 minutes, stirring occasionally. Add tomato paste, coriander, cumin, paprika, and cinnamon; Cook one minute, stirring frequently. Stir in remaining in 1/4 teaspoon salt and stock; bring to a boil. Stir in kale, cook one minute or until kale begins to wilt. Stir in lamb mixture.

Cover and bake at 450° for 15 minutes. Ladle into bowls and sprinkle with parsley.

Enjoy!

Calories 250

Fat 18 g

Proteins 14 g

Carbs 6 g

Fiber 2 g