Lamb & Butternut Squash Stew

This recipe works in combination with: Butternut Squash Risotto. This recipe features in these meal plans: Autumn Specials.

A lightly spiced lamb stew with butternut squash, potatoes and tomatoes.


  • 350g of diced lamb
  • 227g of tinned chopped tomatoes
  • 3 medium new potatoes (approx 70g each), peeled and diced
  • 1/2 small butternut squash (approx 600g each), deseeded, peeled and cut into 1cm pieces
  • 1/2 large onion (approx 210g each), finely chopped
  • 1 tsp ground coriander
  • 1 clove of garlic, finely chopped
  • 1 tsp fresh ginger, grated
  • 1 tbsp tomato puree
  • 1 tsp ground cumin
  • 2 tbsp olive oil
  • 200ml lamb stock, prepared according to the packet instructions
  • Serves: 2
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 80 mins
  • Price per person: £3.67
  • Store cupboard: Cook's
  • Calories per serving: 1059
  • 5-a-day per serving: 3
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Lamb & Butternut Squash Stew photo

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  1. Heat 1 tbsp oil in a large saucepan and fry the lamb for 3-4 minutes, or until browned on all sides. Remove from the pan with a slotted spoon or fork, and set aside.
  2. Add 1 tbsp oil to the pan, if necessary, and fry the onion for 4-5 minutes, or until soft. Stir in the garlic, ginger, ground coriander and cumin and fry for 1-2 minutes. Add the potatoes and butternut squash and fry for 3-4 minutes.
  3. Return the lamb to the pan and add the chopped tomatoes, tomato purée and stock. Bring to the boil then reduce the heat, cover and simmer for 60 minutes, or until the lamb is tender. Top up with a little water if the stew becomes too dry.
  4. Season to taste with salt and pepper and serve immediately in warmed bowls.

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