The Washington Post

Butternut Squash, Coconut and Lamb Stew

Butternut Squash, Coconut and Lamb Stew 6.000

James M. Thresher for The Washington Post

Jan 14, 2009

This recipe can be made in a 5-quart slow cooker.

Monica Bhide, author of the upcoming "Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen" (Simon & Schuster, April 2009), loves to make this stew for her family on cold winter nights. Her Dutch-oven recipe has been adapted here for the slow cooker. For a heartier version add a--- to 15-ounce can of cannellini beans and a--- to 15-ounce can of fire-roasted tomatoes.

Serve over steamed white rice.

Servings: 6
  • 2 tablespoons vegetable oil
  • 3 pounds boneless leg of lamb, trimmed of excess fat, then cut into bite-size chunks
  • 2 medium cloves garlic, minced
  • 2 teaspoons minced ginger root (from 1-inch piece peeled ginger root)
  • 1 small butternut squash (1 to 2 pounds), peeled and cut into bite-size pieces (may substitute 2 cups pre-cut butternut squash pieces)
  • 1 medium turnip (4 to 6 ounces), peeled and cut into bite-size chunks
  • 1 tablespoon ground coriander
  • 2 teaspoons mild or hot curry powder
  • 1 teaspoon ground turmeric
  • 1/4 to 1/2 teaspoon cayenne pepper, or to taste
  • 1 teaspoon salt, or to taste
  • 1 1/4 cups coconut milk (do not use low-fat)
  • 1 1/2 cups low-sodium chicken broth


Heat the oil in a large skillet over medium-high heat. Add the lamb pieces and cook for 5 to 7 minutes, stirring to make sure the pieces are lightly browned on all sides.

Add the garlic and ginger; cook for 2 minutes, stirring frequently. Transfer the mixture to a 5-quart slow cooker.

Add the squash, turnip, coriander, curry powder, turmeric, cayenne and salt, stirring to mix well, then add the coconut milk and broth; stir to combine. Cook on LOW for 6 hours or until the lamb is falling-apart tender, stirring once or twice during cooking. Taste and add salt as needed. Serve hot.

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Recipe Source

From food writer Monica Bhide.

Tested by Candy Sagon.

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Nutritional Facts

Calories per serving: 749

% Daily Values*

Total Fat: 61g 94%

Saturated Fat: 30g 150%

Cholesterol: 161mg 54%

Sodium: 666mg 28%

Total Carbohydrates: 9g 3%

Dietary Fiber: 1g 4%

Sugar: n/a

Protein: 41g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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