I have two favorite soups. Turkey Chard Chili and this. A couple weeks ago, I cooked up a double batch of both. They sat, simmering on the stove, and I couldn’t decide which one to have for dinner because they are both so darn delicious. Matt had the same issue and decided to have a bit of both that evening.
This stew is everything I love about stews. Ingredients are flexible enough to use this or that. It is hearty and uses a ton of kale. The seasonings are interesting. But mainly, it makes me happy. I love this.
I adapted a recipe found in Cooking Light and came up with this version, which I think is a bit easier and more delicious than the original. I prefer 100% lamb, but you can use beef or a mixture of both lamb and beef. I like butternut squash and sweet potato equally here, so I use whatever is available. I would highly suggest doubling this as is freezes incredibly well.
Lamb & Kale Stew
* serves 4
- Olive oil
- 1lb ground lamb or beef
- Kosher salt & pepper
- 1 1/2 c chopped peeled butternut squash or sweet potato
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 2 Tbsp tomato paste
- 2 tsp all-purpose flour
- 2 tsp ground coriander
- 1 Tbsp ground cumin
- 1 tsp hot pepper flakes
- 2 tsp ground paprika
- 1 Tbsp garam masala
- 3 cups beef stock
- 1 bunch kale, stems removed, rough chopped
- small handful chopped okra (optional)
- Heat a stock pot over medium-high heat.
- Swirl 1 Tbsp olive oil in pan and then add lamb. Season with salt and pepper. Cook until browned, stirring to crumble, about 5 minutes. Remove lamb from pan.
- Add enough olive oil to drippings to equal about 2 Tbsp, adding more if pan gets dry. Toss in squash/sweet potatoes and onion. Cook about 5 minutes. Add garlic and cook another minute.
- Add tomato paste, flour, coriander, cumin, hot pepper flakes, paprika, and garam masala. Cook 1 minute, stirring frequently.
- Add stock and bring to a boil. Stir in kale and okra. (Okra adds an amazing silkiness to the stew and also helps thicken.) Once kale has started to wilt, stir in cooked lamb.
- Let simmer for about an hour, or until to the thickness you desire.