Careme

Ingredients

• Simple Truth® Natural Ground Lamb, 1 lb 1 lb $9.99 sale (reg $11.99)
• Butternut Squash ~1 to 1 1/4 lb (about 2 heaping cups diced) $1.49/lb (or Organic $1.99/lb)
• Private Selection® Peruvian Gold Sweet Onion 3 lb Bag 1 medium onion $5.49
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves $2.79
• Organic Ginger Root 1 tsp, grated $5.99/lb
• Crushed tomatoes or tomato sauce 1 cup (not provided)
• Chicken stock or water 1 cup (not provided)
• Ground cumin 1 1/2 tsp (not provided)
• Smoked paprika 1 tsp (not provided)
• Cinnamon 1/4 tsp (not provided)
• Salt & black pepper to taste (not provided)
• Olive oil 1 tbsp (not provided)
• Rice (or crusty bread) 1 cup cooked rice for serving (not provided)

Instructions

1. Prep: Peel and dice butternut squash into 1/2-inch cubes (aim for ~2 heaping cups). Dice onion. Mince garlic. Grate ginger.
2. Brown lamb: On the stove, heat a medium pot over medium-high with 1 tbsp olive oil. Add lamb, season with salt and pepper, and brown 5–7 minutes, breaking it up well. Spoon off excess fat if there’s a lot.
3. Build flavor: Add onion and cook 3–4 minutes until softened. Add garlic and ginger; cook 30 seconds. Stir in cumin, smoked paprika, and cinnamon for 15 seconds to toast.
4. Simmer: Add crushed tomatoes/sauce and stock/water. Add squash. Bring to a simmer, then lower heat to medium-low. Cover and cook 15–20 minutes, stirring once or twice, until squash is tender and the stew thickens.
5. Adjust: Taste and add salt/pepper. If it’s too thick, splash in water; if too thin, simmer uncovered 2–3 minutes.
6. Serve: Spoon over cooked rice (or mop up with bread).