Slow Cooker Indian Lamb & Butternut Squash Stew / #mycookingjourney2021 collaboration

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is more affordable.

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Chicken thighs are leaner, and beef chuck is often less expensive.

Heat 1 tablespoon of coconut oil in a slow cooker.

Brown 2 pounds of boneless lamb shoulder in the hot oil, doing it in one batch since there is less meat than required.

Transfer the browned lamb to the slow cooker using a slotted spoon.

Add 3 cups of chopped butternut squash to the slow cooker.

Add 1 chopped red onion (approximately 2 cups) to the slow cooker.

Add 1 can (15 ounces) of drained and rinsed chickpeas to the slow cooker.

Pour in 1 cup of unsalted chicken stock.

Add 1 tablespoon of regular curry powder and 1/4 teaspoon of cayenne pepper to the slow cooker.

Add 1 tablespoon of minced garlic, 2 teaspoons of salt, and 2 teaspoons of grated fresh ginger to the slow cooker.

Mix all the ingredients in the slow cooker until thoroughly combined.

Put the lid on the slow cooker and set it to low, cooking for about 6.5 hours until the lamb is tender.

After 6.5 hours, turn the slow cooker to high, stir the stew, and add 1 cup of light coconut milk.

Heat for an additional 30 minutes, stirring occasionally.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens