Careme

Ingredients

• Simple Truth® Natural Lamb Shoulder 1 lb, cut into 1–1 1/2 inch chunks $10.99/lb (sale)
• Organic Butternut Squash 1 lb, peeled and cut into 3/4-inch cubes $1.99/lb
• Organic Kale or Organic Lacinato Kale 3 packed cups, chopped $2.99
• Organic Jumbo Yellow Onion 1/2 large onion, diced $2.19/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79
• Chicken stock or water 2 cups —
• Lemon 1/2 lemon (zest + juice) —
• Olive oil 1 tbsp —
• Tomato paste (optional) 1 tbsp —
• Dried oregano or thyme 1 tsp —
• Bay leaf (optional) 1 —
• Salt + black pepper To taste —
• Cooked rice or crusty bread (for serving) Enough for 2 —

Instructions

1. Prep: Peel/cube butternut squash. Dice onion, mince garlic, chop kale. Season lamb all over with salt and pepper.
2. Brown lamb (stove): Heat a skillet over medium-high with 1 tbsp olive oil. Brown lamb in a single layer (work in batches) 2–3 minutes per side. Transfer to slow cooker.
3. Build the stew: Add onion, garlic, butternut squash, oregano/thyme, and (optional) tomato paste to the slow cooker. Add stock/water and (optional) bay leaf. Stir briefly.
4. Slow cook: Cover and cook on LOW 6–7 hours or HIGH 3–4 hours, until lamb is tender and squash is soft but not mushy.
5. Finish with greens + lemon: Stir in chopped kale, cover, and cook 10–15 minutes until wilted. Stir in lemon zest and juice. Taste and adjust salt/pepper.
6. Serve: Ladle into bowls over cooked rice or with crusty bread to soak up the broth. (If you have time, skim excess fat from the surface before serving.)