Photo: Whitney Ott; Styling: Claire Spollen 
Serves 6 (serving size: 2/3 cup)

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Heat a large Dutch oven over medium-high heat. Add lamb, beef, and 1/4 teaspoon salt; cook 5 minutes or until browned, stirring to crumble. Remove lamb mixture from pan. Add squash, onion, and garlic to pan; cook 3 minutes, stirring occasionally. Add tomato paste and next 5 ingredients (through cinnamon); cook 1 minute, stirring frequently. Stir in remaining 1/4 teaspoon salt and stock; bring to a boil. Stir in kale; cook 1 minute or until kale begins to wilt. Stir in lamb mixture. Cover and bake at 450° for 15 minutes. Sprinkle with chopped parsley.

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Ratings & Reviews

BizzyMplsGirl's Review

October 11, 2014
This recipe was very flavorful and very easy. I wasn't a fan of the spices though. I thought it was too sweet. I feel like it needed something else to balance the cinnamon. I also felt it needed a grain like couscous. I ate the leftovers with some buttery pasta which worked with it (though pasta isn't usually my grain of preference).

d2eberle's Review

January 03, 2015
This looked and sounded so delicious, but what a disaster. Followed recipe to a "t", and it was awful. Seriously, we ordered pizza as a backup that night. The flavor was far earthier than we normally like (and I love earthy flavors, normally). It actually tasted like dirt. Terrible. Will NOT be making it again. :o(

catscooking's Review

November 15, 2014
My butcher did not have ground lamb on hand, so I substituted a mixture of ground sirloin, ground pork, and ground veal. The result was flavorful and a good choice for a cold evening.

JenE17's Review

October 04, 2014

brighteyes8's Review

September 23, 2014
This was really tasty and not too hard. I did halve the recipe since there were only two of us but otherwise followed it as directed. When I took the stew out of the oven it had glued itself to the bottom of my Dutch oven (possibly not the recipe's fault since I was only making a half batch). Not a problem; I just added a little water to deglaze it and the whole thing turned moist and still tasted fabulous and not burnt at all. A bit like I'd imagine Persian food to taste. I was worried the spices would need to be doubled but I actually thought it was fine at the amounts called for. I did need to add a little more salt though -- this was undersalted to my taste. I made the cauliflower to that goes with this dish too and was not impressed; the lemon flavor was nowhere by the time it came out. Solved the problem by squeezing lemon juice on it.

JimPalmSprings's Review

September 29, 2014