Low Sugar Butternut Squash & Lamb Curry
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Learn more →Ingredients
4 servings
For the curry
- 1.5 lb boneless lamb shoulder, cut into 1.5-inch cubes
- 1 tsp fine sea salt, divided
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1.5 tsp ground turmeric
- ½ tsp ceylon cinnamon
- ¼ tsp ground ginger
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup bone broth
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 3 cups butternut squash, peeled and cut into 1-inch cubes (about 1 small squash)
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Pat the lamb cubes dry with paper towels and season with 1/2 tsp of the salt. Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Add the lamb in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 3–4 minutes per side until deep brown on at least two sides. Transfer the seared lamb to a plate and set aside.
- 2
Reduce the heat to medium. Add the onion to the same pot and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the garlic and fresh ginger and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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