Serves 6 / Ingredient tip: Leg of lamb is a leaner cut; if you prefer, use lamb stew meat or shoulder roast. Prep tip: If you have a slow cooker, simply combine all ingredients and cook on low for 8-10 hours. Serving tip: Pair with apricot couscous and hot mulled red wine.
1½ pounds leg of lamb, fat trimmed, cut into 1-inch cubes
½ tablespoon extra-virgin olive oil
1 medium onion, sliced
2 cloves garlic, crushed
4 cups low-sodium beef stock or broth
½ teaspoon ground ginger
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground turmeric
1 cup red lentils, rinsed and drained
4 cups peeled, cubed winter squash
1 small rutabaga, cubed
¾ cup raisins
In a Dutch oven or large saucepan, heat oil over medium-high. Add lamb and brown. Reduce heat to medium; stir in onions and garlic and sauté for 5 minutes. Add stock or broth, ginger, coriander, cumin, and turmeric. Bring to a low simmer, cover, and cook for 1½ hours or until lamb is tender.
Stir in lentils, squash, rutabaga, and raisins. Simmer, covered, for 20-25 minutes or until squash and lentils are tender. Add salt and pepper to taste.
PER SERVING: 386 cal, 19% fat cal, 8g fat, 3g sat fat, 74mg chol, 35g protein, 46g carb, 7g fiber, 382mg sodium
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