Butternut Squash and Lamb Stew

butternut squash and lamb stew

MMMM, fall foods 🙂

I’m experimenting with primal/paleo cooking lately by just substituting certain foods. I have a few upcoming recipes that will be using butternut squash (or other squash) instead of potatoes.

Ingredients:

  • 2 cloves garlic, chopped
  • 1 large onion, chopped
  • 3 Tbs. grass-fed butter, ghee, or coconut oil
  • 1 lb. lamb meat, stew chunks (leg or shoulder)
  • 1 1/2 tsp. sea salt (or to taste)
  • 1 tsp. Cinnamon powder
  • 1 tsp. all spice powder
  • 3 Tbs. tomato paste
  • 4 Cups broth or stock (homemade, I used lamb)

Instructions:

  1.  Sauté garlic and onions in butter until turning golden.
  2. Add lamb and fully brown on the outside.
  3. Add salt and spices, mix.
  4. Blend tomato paste with 1/2 Cup broth, then add to meat along with the rest of the broth.
  5. Cover and simmer for 1 hour.
  6. Add butternut squash and optional garbanzo beans.
  7. Continue to simmer until butternut squash is tender.

Optional Garbanzo

butternut squash and lamb stew with garbanzo

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