Squash And Lentil Lamb Stew

• 1 can (13.66 ounces) coconut milk
• 1/2 cup creamy peanut butter
• 2 tablespoons red curry paste
• 1 tablespoon hoisin sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 can (14-1/2 ounces) chicken broth
• 3 teaspoons olive oil, divided
• 1 pound lamb or beef stew meat (1-1/2 inch pieces)
• 2 small onions, chopped
• 1 tablespoon minced fresh gingerroot
• 3 garlic cloves, minced
• 1 cup dried brown lentils, rinsed
• 4 cups cubed peeled butternut squash (about 1 pound)
• 2 cups chopped fresh spinach
• 1/4 cup minced fresh cilantro
• 1/4 cup lime juice

1. In a 5- or 6-qt. slow cooker, whisk together first 7 ingredients. In a large skillet, heat 2 teaspoons oil over medium heat; brown lamb in batches. Add to slow cooker.
2. In same skillet, saute onions in remaining oil over medium heat until tender, 4-5 minutes. Add ginger and garlic; cook and stir 1 minute. Add to slow cooker. Stir in lentils and squash.
3. Cook, covered, on low until meat and lentils are tender, 6-8 hours. Stir in spinach until wilted. Stir in cilantro and lime juice.
4. Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

coconut milk, peanut butter, red curry, hoisin sauce, salt, pepper, chicken broth, olive oil, meat, onions, fresh gingerroot, garlic, brown lentils, butternut squash, fresh spinach, fresh cilantro, lime juice

Taken from www.tasteofhome.com/recipes/squash-and-lentil-lamb-stew/ (may not work)