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 seems just as exotic and delicious. Nancy Heishman, Las Vegas, Nevada.
Ingredients For Squash and Lentil Lamb Stew Recipe
1 can Coconut milk
0.5 cup Creamy peanut butter
2 tablespoon Red Curry Paste
1 tablespoon Hoisin Sauce
1 teaspoon Salt
0.5 teaspoon Pepper
1 can Chicken Broth
3 teaspoon Olive oil, divided
1 pound Lamb or beef stew meat
2 Small onions, chopped
1 tablespoon Minced fresh gingerroot
3 Garlic cloves, minced
1 cup Dried brown lentils, rinsed
4 cup Cubed peeled butternut squash
2 cup Chopped Fresh Spinach
0.25 cup Minced fresh cilantro
0.25 cup Lime juice
Nutrition value
214
calories per serving
5 g Fat16 g Protein24 g Carbs7 g FiberOther
Current Totals
5 g Fat
16 g Protein
24 g Carbs
7 g Fiber
MacroNutrients
Carbs
24 g
Protein
16 g
Fiber
7 g
Fats
Fat
5 g
Vitamins & Minerals
Calcium
89 mg
Iron
4 mg
Vitamin A
1161 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
101 mcg
Vitamin B12
1 mcg
Vitamin C
22 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
80 mg
Manganese
2 mg
Phosphorus
164 mg
Selenium
17 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
