Careme

Instructions

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1. 1.

   Peel and seed 1 pound whole butternut squash, then cut the resulting approximately 12 ounces of flesh into 1/2-inch cubes. Peel 4 ounces carrots and slice into thin half-moons. Dice 4 ounces yellow onion and mince 2 garlic cloves, keeping them separate.

2. 2.

   Rinse 1/2 cup dry red lentils in a fine-mesh strainer and drain. Season 6 ounces ground lamb evenly with 3/8 teaspoon fine sea salt.

3. 3.

   Heat 1 tablespoon olive oil in a medium heavy pot over medium-high heat. Add the seasoned lamb and cook for 4–5 minutes, breaking it into small crumbles, until browned and cooked to 160°F. Transfer to a bowl with a slotted spoon, leaving the drippings in the pot.

4. 4.

   Reduce the heat to medium. Add the prepared onion and carrots with 1/2 teaspoon fine sea salt. Cook for 5 minutes, stirring occasionally, until the onion softens. Add the prepared garlic and 1 1/2 teaspoons salt-free ras el hanout; stir for 30 seconds until fragrant.

5. 5.

   Add the prepared squash, rinsed lentils, 2 cups less-sodium chicken broth and 1/2 cup water. Bring to a boil, then reduce to a gentle simmer and partially cover. Cook for 20–25 minutes, stirring occasionally, until the squash is tender and the lentils have softened into a thick stew. If it becomes too thick before the squash is tender, add 1/4 cup water.

6. 6.

   Return the cooked lamb and its juices to the pot and simmer for 2 minutes. Squeeze 1/2 medium lemon to obtain 1 tablespoon juice, then stir that juice into the stew off the heat.

7. 7.

   Ladle into two deep bowls, distributing the squash and lamb evenly and leaving some colorful squash cubes visible on top.

Want more detail? See the temperature guide.