Get ready to embark on a culinary journey that will transform your ordinary weeknight meal into an extraordinary Middle Eastern-inspired feast! This Spiced Lamb Chili with Butternut Squash and Kale is not just another recipe—it's a symphony of bold flavors, tender meat, and nutritious vegetables that will tantalize your taste buds and leave your family begging for seconds. Imagine a hearty, warming dish that combines the richness of ground lamb, the sweetness of butternut squash, and the earthy crunch of kale, all simmered to perfection with aromatic spices that will transport you straight to a bustling marketplace in the Middle East.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Middle Eastern
Serves: 6 servings
Ingredients
- 1 lb ground lamb
- 1 butternut squash, peeled and cubed
- 2 cups kale, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups diced tomatoes
- 2 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 2 cups chicken broth
Instructions
- Prepare all ingredients by chopping the butternut squash into 1-inch cubes, finely chopping the onion, mincing the garlic, and roughly chopping the kale. Set ingredients aside.
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground lamb and cook, breaking it apart with a wooden spoon, until it's browned and no pink remains, approximately 6-8 minutes.
- Add chopped onions to the lamb and sauté for 3-4 minutes until the onions become translucent and slightly softened.
- Stir in minced garlic, chili powder, and cumin. Cook for an additional 30-45 seconds to release the spices' aromatic oils.
- Pour in the diced tomatoes and chicken broth. Stir to combine and scrape any browned bits from the bottom of the pot.
- Add the cubed butternut squash, season with salt and pepper. Bring the mixture to a gentle boil, then reduce heat to low and simmer, covered, for 35-40 minutes.
- In the last 10 minutes of cooking, stir in the chopped kale and allow it to wilt and become tender.
- Taste and adjust seasoning as needed. Let the chili rest for 5-10 minutes before serving to allow flavors to meld.
- Serve hot in bowls, optionally garnishing with fresh herbs like cilantro or a dollop of Greek yogurt.
Tips
- Brown the lamb thoroughly: Ensure you cook the ground lamb until it's completely browned to develop deep, rich flavors.
- Toast your spices: When adding chili powder and cumin, let them cook briefly to release their essential oils and maximize their aromatic potential.
- Low and slow is the key: Simmer the chili on low heat to allow the flavors to meld and the butternut squash to become tender without breaking down completely.
- Don't rush the kale: Add kale in the last 10 minutes of cooking to preserve its vibrant color and nutritional value.
- Let it rest: Allowing the chili to sit for 5-10 minutes after cooking helps the flavors integrate and intensify.
- Optional garnishes: Elevate your dish with fresh cilantro, a dollop of Greek yogurt, or a sprinkle of feta cheese for added complexity.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 22g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 75mg
