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
0.13 can Coconut milk
0.06 cup Creamy peanut butter
1/4 tablespoon Red Curry Paste
0.13 tablespoon Hoisin Sauce
0.13 teaspoon Salt
0.06 teaspoon Pepper
0.13 can Chicken Broth
0.38 teaspoon Olive oil, divided
0.13 pound Lamb or beef stew meat
1/4 Small onions, chopped
0.13 tablespoon Minced fresh gingerroot
0.38 Garlic cloves, minced
0.13 cup Dried brown lentils, rinsed
1/2 cup Cubed peeled butternut squash
1/4 cup Chopped Fresh Spinach
0.03 cup Minced fresh cilantro
0.03 cup Lime juice
Nutrition value
214
calories per serving
5 g Fat16 g Protein24 g Carbs7 g FiberOther
Current Totals
Fat
5g
Protein
16g
Carbs
24g
Fiber
7g
MacroNutrients
Carbs
24g
Protein
16g
Fiber
7g
Fats
Fat
5g
Vitamins & Minerals
Calcium
89mg
Iron
4mg
Vitamin A
1161mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
2mg
Vitamin B6
< 1mg
Vitamin B9
101mcg
Vitamin B12
< 1mcg
Vitamin C
22mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
80mg
Manganese
2mg
Phosphorus
164mg
Selenium
17mcg
Zinc
2mg
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