Lamb And Butternut Squash Stew

• 8 ounces ground lamb
• 8 ounces 90% lean ground sirloin
• 1/2 teaspoon kosher salt, divided
• 1 1/2 cups chopped peeled butternut squash
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 teaspoons all-purpose flour
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground paprika
• 1/4 teaspoon ground cinnamon
• 1 cup unsalted beef stock (such as Swanson)
• 3 cups chopped kale
• 2 tablespoons chopped fresh flat-leaf parsley

1. Preheat oven to 450u0b0.
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 450u0b0 for 15 minutes. Sprinkle with chopped parsley.

ground lamb, ground sirloin, kosher salt, onion, garlic, tomato paste, flour, ground coriander, ground cumin, ground paprika, ground cinnamon, unsalted beef stock, chopped kale, flatleaf

Taken from www.myrecipes.com/recipe/lamb-butternut-squash-stew (may not work)