Weigh-Less

Slow-Cooked Lamb & Butternut Stew

 1 Serve = ½ CC + 1 Veg + 2 Protein + 1½ Fat
 Serves 6
 Best Choice Recipe

Ingredients


• 20ml (4 tsp) oil
  
• 660g boneless lamb shoulder, trimmed and cut into 3cm cubes
  
• 400g butternut, cubed
  
• 200g red onion, sliced
  
• 250ml (1 cup) salt free broth
  
• 400g beans, canned, drained and rinsed
  
• 5ml (1 tsp) curry powder
  
• 15ml (1 tbsp) garlic, crushed
  
• 5ml (1 tsp) salt
  
• 10ml (2 tsp) fresh ginger
  
• 400ml low fat coconut milk
  
• ¼ cup fresh mint leaves
  

Instructions:

Heat the oil a large non-stick skillet over medium-high. Add half of the lamb to the skillet; cook, stirring once, until browned, 5 to 6 minutes. Using a slotted spoon, transfer the lamb to a slow cooker. Repeat the procedure with the remaining lamb. Discard the drippings in the skillet. Stir the squash, onions, chickpeas, stock, curry powder, garlic, salt, and ginger into the lamb mixture in the slow cooker. Cover and cook on LOW until the lamb is tender, about 6 hours and 30 minutes. Skim the fat from the surface of the cooking liquid. Stir in the coconut milk. Cook, uncovered, on HIGH, stirring occasionally, 30 minutes. Sprinkle with the mint, serve over rice from daily allowance.