Add just a sprinkle of mint or parsley and then serve this over rice, couscous, or anything else (I had cooked barley) that you’ve got a craving for! (Dog Owners: Did you know turmeric for dogs offers many health benefits? Save your leftover turmeric from your curried lamb to add to your pup’s food!)

Lamb Curry with Squash
Serves 4

2 tablespoons extra virgin olive oil
2 1/2 pounds lamb, bone in (shoulder, neck, chops, ribs)
salt and pepper
1 large onion, diced (or 2 cups dice leeks)
1 cup chicken stock
30 ounces coconut milk, light or regular
1/2 teaspoon curry powder, or more to taste
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
3 cups butternut squash, cubed small
2 chile de arbol, dried hot peppers
2 tablespoons mint, or parsley, minced

Heat oil in a large Dutch oven over medium high heat. Season lamb with salt and pepper and sear well on all sides, about 10 minutes. Remove lamb to a platter and let sit while cooking the onions or leeks over medium heat for 3-5 minutes or until slightly softened. Return lamb and any juices (separate and discard fat if desired) to the pot, add stock, coconut milk and spices. Cover and bring to a boil. Transfer to a 300 degree oven and cook for 3 hours or until meat is tender and falling from the bone.

Remove from oven and remove lamb to a cutting board to cool slightly. When cool enough to handle, pick meat from bones, discarding bones and any gristle, and shred meat. Skim off any fat from the cooking liquid and discard, then return shredded meat to the cooking liquid along with squash and chiles and return to oven until squash is tender, about 30-45 minutes. Stir in mint or parsley just before serving over couscous, rice, or barley.