Rating: 3 stars
6 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1
Carolyn Malcoun
Recipe by Cooking Light October 2014

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Credit: Whitney Ott; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 6 (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

244 calories; fat 12.3g; saturated fat 4.9g; mono fat 5g; poly fat 0.8g; protein 22g; carbohydrates 12g; fiber 2g; cholesterol 69mg; iron 3mg; sodium 279mg; calcium 89mg.
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