It may be 85 degrees out today but I am in full-fledge fall mode and there’s no going back! It’s been cooling down more and more in Portland (besides today for some reason) and I am absolutely loving it! This time of year officially kicks off the holidays! Halloween which means changing leaves, lots of scary movies, fun costumes, and pumpkin-in-everything; Thanksgiving filled with all the best things in life: family, turkey, all the pies, and gravy, lots and lots of gravy; And last but not least Christmas, which is undoubtedly the best time of the year.
In these months, there’s nothing more satisfying than coming home and making a warming meal. The smell of a stew braising in the oven, a pie baking, or mulled cider simmering on the stove with cinnamon are the best possible smells to fill your house. This lamb & butternut squash curry, the king of yummy smelling things, will literally make your burst into tears of joy. I have to say, it’s taken the cake of my favorite cozy meal.
Sometimes we make it with lamb shoulder, but this last time we used lamb shanks and I don’t think I’ll ever do it any other way again! So amazingly tender. The butternut squash makes it feel extra autumn-y and the coconut milk and kale top it off to perfection. Making this meal and sharing a bottle of red is one of my favorite date night meals for this time of year!
Lamb & Butternut Squash Curry
- 4 lamb shanks or 2 pounds trimmed boneless lamb shoulder, cut into 3/4-inch cubes
- 1 medium onion chopped
- 2 tablespoons curry powder
- 2 1/2 tablespoons all-purpose flour
- 1/3 cup dry white wine
- 2 cups chicken stock
- 1 small-medium sized butternut squash, cut into 1 inch cubes
- 2 cups chopped Tuscan kale
- 1 medium carrot, chopped
- 1 can unsweetened coconut milk
- chopped fresh parsley for topping
- basmati rice and naan bread for serving
what to do
In a Dutch oven, heat 1 tablespoon of oil. Season the lamb with salt and pepper and cook over high heat until browned on all sides about 3 minutes. If the shanks or cubed lamb shoulder doesn’t fit in all at once, brown the meat in two batches.
Remove the shanks and set aside. If you’re using the lamb shoulder keep it in the pot. Add the onion and cook over moderate heat, stirring, until softened. Add the curry powder and cook for another minute until it’s all dreamy smelly. Then stir in the flour, then slowly pour in and stir the wine until smooth. Add the stock and bring to a boil, stirring, until thickened, 1 minute or so. Add the lamb shanks back in, cover and simmer over low heat until the lamb is very tender, about an hour and a half to two hours.
Add the squash, carrot and coconut milk to pot and simmer over moderately low heat until the vegetables are tender, about 10 minutes. Add the kale and let simmer for another few minutes until kale is wilted. Season with salt and pepper to taste.
Top basmati rice with the curry and serve with warm naan bread!