Red Curry Lamb and Butternut Squash
Chef Jill Eva Flores
Montana State University Culinary Services
Culinary Services at Montana State University supports purchasing local products, including local lamb as well as lamb raised by MSU’s College of Agriculture, as part of their Farm to Campus initiative. The yogurt-marinated spiced lamb is seared and then mixed with colorful fall vegetables including butternut squash, carrots and kale. A red curry sauce pulls it all together.
1 cup dry garbanzos (chickpeas)
1 tbsp. sumac
1 tbsp. smoked paprika
1 tbsp. ancho chili powder
3 tbsp. plus 1 tsp. olive oil, divided
4 1/8 lb. boneless lamb kabob meat, cut into ¾- to 1-in. cubes
3 1/8 cups plain Greek yogurt
8 1/3 tbsp. harissa
1 tbsp. kosher salt
3 1/8 tbsp. minced fresh garlic
4 1/8 tbsp. tomato paste
4 1/8 tbsp. red curry paste
1 5/8 qt. chicken broth
4 1/8 lb. potatoes, diced in ½-in. pieces
2 lb. carrots, diced in ½-in. pieces
2 lb. butternut squash, peeled and diced in ½-in. pieces
8 1/3 oz. kale, washed and chopped
- On sheet tray, spread garbanzos; bake at 375 F for 10 minutes.
- In medium bowl, mix together sumac, paprika and chili powder. Toss beans in 1 teaspoon oil, then with spices. Bake 20 minutes more or until crunchy. Cool; refrigerate until ready to use for garnish.
- In large bowl, mix yogurt, harissa and salt; add lamb. Marinate overnight in refrigerator.
- Remove lamb from marinade. Heat 2 tablespoons oil in large saute pan; sear lamb in hot oil on each side, until golden. Saute in batches, if needed.
- In a separate stock pot, toast garlic in 1 tablespoon oil; add tomato paste and curry. Fry until fragrant, about 10 minutes. Add lamb and stock; bring to a boil. Reduce heat and simmer for 30 minutes.
- Add potatoes, carrots and squash; let simmer until vegetables are tender. Add kale; simmer until kale is wilted and mixture reaches 145 F. To serve, ladle into shallow bowls and garnish with roasted garbanzos and a dollop of plain yogurt.
Photo by Kelly Gorham courtesy of the American Lamb Board