Let’s Get Cooking- Curried Acorn Lamb Recipe

TODAY I WOULD LIKE TO SHARE MY FAVORITE ACORN SQUASH RECIPE.

I HAVE BEEN ON A GLUTEN-FREE, GRAIN-FREE, LOW CARBOHYDRATES “DIET”, WHICH IS BETTER TO CALL A LIFESTYLE, FOR A WHILE NOW DUE TO MY HEALTH TURBULENCES. WE ALL FEEL HUNGRY WITHOUT CARBS, ALWAYS. LIKE SOMETHING IS MISSING TO GET YOU FULL. FOR THAT REASON, I HAD TO INVENT A COUPLE OF ACCEPTABLE AND YET SATISFYING DISHES WHICH I WOULD ENJOY. CURRIED ACORN LAMB STEW IS ONE OF THEM. I HOPE YOU WILL ENJOY IT AS MUCH AS I DO!

INGREDIENTS

• 2 Tbsp coconut oil, or more
• 1-2 lb cubed lamb stew meat
• 1 onion, chopped
• 2 Tbsp ground coriander
• 1 ½ tsp ground cumin
• 1 Tbsp ground cardamom
• 1 tsp ground ginger
• 1 tsp ground turmeric
• ½ tsp garlic powder
• ¼ tsp ground black pepper
• ¼ tsp spoon cayenne pepper, or to taste
• 1/2 cup beef/chicken/vegetable stock
• salt to taste 
• 1-2 tomatoes, chopped
• 1-2 acorn squash, peeled, cubed
• 1/4 cup of plain or Greek yogurt (optional)
• 1 tsp lemon juice/ ACV
• Cilantro (optional)

DIRECTIONS

1. Heat 2 tablespoons of coconut oil in a Dutch oven over medium-high heat. Add the coriander, cumin, cardamom, ginger, turmeric, garlic powder, black pepper, and cayenne pepper (adjust spices to your liking, you can use Curry powder or paste instead). Stir until the spices are fragrant, about 1 minute. Stir in the onions. Cook until tender and golden brown, about 5-10 minutes.
2. Add the lamb meat altogether and quickly brown on all sides. 
3. Add the beef/chicken/vegetable stock, chopped tomatoes and season with salt to taste. Bring to a boil over high heat. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the lamb is very tender, about 1 hour.
4. Add cubed acorn squash. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for another 30 min
5. Stir in the yogurt and lemon juice before serving. (Optional)
6. Cilantro would add a nice touch! (Optional)