Photo: Whitney Ott; Styling: Claire Spollen 
Yield
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

d2eberle's Review

catscooking
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

d2eberle
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.

BizzyMplsGirl's Review

JimPalmSprings
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).

JenE17's Review

JenE17
October 04, 2014
N/A

JimPalmSprings's Review

BizzyMplsGirl
September 29, 2014
N/A

brighteyes8's Review

brighteyes8
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.