I don’t use lamb often in recipes but have found a new favourite in this lamb and butternut squash stew. The flavours blew my mind and it was such a warming dinner. Super-tender lamb, soft butternut squash, carrots and lentils in a tomato, wine, herb and stock sauce, then slow cooked for one truly delicious dish. Serve with brown rice and sauteed kale, or any other side dishes of your choice. This lamb and butternut squash stew is very versatile.
This gluten free and naturally dairy free stew is also a brilliant dish to make in advance, whether for meal prep or to portion up and pop in your freezer. The flavours develop and the butternut will meld further into the sauce when reheated. Children and toddlers should enjoy this dinner, mine certainly did, simply use a low-salt stock in place of regular stock.
Gluten Free Lamb & Butternut Squash Stew (Serves 4)
- 600g diced lamb leg
- 2 leeks, chopped into rounds
- 1 large carrots, chopped into small chunks
- 2 tbsp gluten free plain flour
- 1 tsp rosemary
- 600g butternut squash, peeled and chopped into chunks
- 300ml white wine
- 3 bay leaves
- 500ml veggie stock
- 1 tin chopped tomatoes
- 100g dried green lentils
- 100ml water
- In a large heavy-bottom saucepan or casserole dish (with a lid), braise the lamb in a little olive oil over a medium-heat. Once the meat is sealed and has coloured lightly on the outside, sprinkle the gluten free flour over the meat and cook for a further minute.
- Next add the leeks, carrots, butternut squash and rosemary, then cook for 5 minutes, stirring regularly. Pour
- Pour the white wine into the pan and cook for 5 minutes to reduce, before adding the bay leaves, veggie stock and chopped tomatoes. Bring to the boil, then turn the heat right down to low, place the lid on the pan and leave to cook for 2 hours. Check the stew occasionally, giving the ingredients a stir and ensuring there is still plenty of liquid (it should cover the meat and vegetables completely).
- Rinse the green lentils, then add them direct to the sauce pan along with 100ml water. Stir through then pop the lid back on to cook for a final 45 minutes.
- After this time, the lentils will have soaked up most of the excess liquid and become soft and plump. Serve the stew on a bed of brown rice with sauteed kale or other green veg on the side for a wholesome, hearty dinner.
If you enjoyed this gluten free lamb and butternut squash stew, why not try some of my other recipes too! Here are a few to whet your appetite:
Bon appetit! x