Monica Bhide One of my all-time favorite recipes is featured in the Washington Post today. Thanks to Candy Sagon for featuring my Butternut Squash, Coconut and Lamb Stew. It really is wonderful on cold, harsh wintery days. Very filling and comforting.
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Looks delish! I think I’d prefer the Dutch oven method though. (Do you transfer it to the oven or cook it on the stove top? On low heat for long time but less than 6 hours, probably…) Butternut squash and lamb are certainly two of my all time favorite ingredients. Thanks for blogging this. I don’t read the post but maybe I should!
Just follow the recipe and let it cook for a few hours on the stove top on low heat (possibly one more than the lowest setting on your stovetop). it doesnt need to be watched, just stir from time to time and when the lamb falls apart, it is done. My preference is to use the tomatoes and the beans as it makes the stew heartier and more filling 🙂
Enjoy!
Just wanted to let you know that we loved this stew!
I cooked it in the dutch oven and it took about 2 hours. I liked having the red from the roasted tomatoes for color accent, and the beans were good too. Reheated the left overs the next day and although the veggies mushed together into a thicker stew, it was still delicious! Very comforting food.
Can’t wait to try it again, maybe I’ll add some peanuts as toppings!