A rich and flavorful stew laced with curry powder, coconut milk, and just enough cayenne to add subtle warmth. Serve it with naan or toasted pita—to sop up every last drop.
Serves 4 to 6
- 2 tablespoons safflower, sunflower, or other neutral-flavored cooking oil
- 1 1/2 pounds lamb stew meat, cut into 1 1/2- to 2-inch pieces
- 2 onions, halved and cut into 1/2-inch slices
- 4 cloves garlic, smashed
- 2 tablespoons curry powder
- 2 teaspoons coarse kosher salt, or more to taste
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cayenne pepper
- 2 cups reduced-sodium beef broth
- 1 cup coconut milk
- One 1 1/2-pound butternut squash, seeded, peeled, and cut into 1-inch dice (you should have about 4 cups)
- 1/2 cup raisins
- 2 cups loosely packed baby kale leaves or stemmed, shredded kale or chard
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup unsweetened shredded or flaked coconut
In a medium stockpot over medium-high heat, warm the oil. Add the lamb and cook, stirring very occasionally, until lightly browned, about 6 minutes. Add the onions and garlic and cook, stirring occasionally, until the onions are softened, about 5 minutes. Add the curry powder, salt, cinnamon, and cayenne and cook, stirring, until fragrant, about 1 minute. Add the broth and coconut milk, stirring to scrape up any browned bits in the pot, and bring to a boil. Reduce to a simmer, cover, and cook until the lamb is almost tender, 30 to 40 minutes.
Add the squash and raisins and return to a boil over medium-high heat. Reduce to a simmer, recover, and cook until the squash is almost tender, about 15 minutes. Add the kale and cook until the lamb and squash are tender, about 5 minutes. Taste and add more salt if you like.
Serve garnished with the coconut.
