Once you taste this full-flavored and creamy stew, it’s bound to become a regular in your rotation. To keep things interesting, change out the vegetables each time you make it, substituting rutabagas, cauliflower or other favorites for the ones listed below. Leg of lamb and lamb shoulder are both good cuts to use for stewing, although leg of lamb tends to be leaner. 

 
SPICE MIX
2 tablespoons curry powder
2 teaspoons ground cumin
1 1/2 teaspoons garam masala*
1 teaspoon salt
1/2 teaspoon pepper
 
STEW
3 tablespoons canola oil, divided
1 (2 1/2-lb.) leg of lamb or lamb shoulder, cut into 1-inch pieces
1 large onion, cut into 1 1/2-inch pieces
4 large garlic cloves, minced
1 tablespoon minced fresh ginger
3 carrots, sliced (1/2 inch)
2 parsnips, sliced (1/2 inch)
1 lb. butternut squash, cut into 1-inch pieces (2 1/2 cups)
12 oz. small red new potatoes, unpeeled, halved (or quartered if large)
1 (13.6-oz.) can coconut milk, divided**
1 cup lower-sodium chicken broth
3/4 cup frozen baby peas
2/3 cup chopped fresh cilantro, divided
1/2 cup plain yogurt
 
1 Heat oven to 325ºF. Combine all spice mix ingredients in small bowl. Heat Dutch oven over medium-high heat until hot. Add 1 tablespoon of the oil; heat until hot. Cook lamb, in batches, 3 to 4 minutes or until golden brown on all sides, adjusting heat as necessary. Remove lamb.
 
2 Add 1 tablespoon of the oil to Dutch oven. Cook onion over medium heat 3 minutes or until it starts to soften, stirring occasionally. Add garlic and ginger; cook and stir 30 seconds or until fragrant. Stir in spice mix; cook 30 seconds, stirring constantly. 
 
3 Add remaining 1 tablespoon oil; cook and stir carrots and parsnips 1 minute. Add lamb and any accumulated juices, squash and potatoes. Stir in 1 cup of the coconut milk and chicken broth. Bring to a boil over medium-high heat; cover.
 
4 Bake 45 to 55 minutes or until lamb and vegetables are tender. Remove lamb and vegetables. 
 
5 Bring sauce in Dutch oven to a boil over high heat. Add remaining coconut milk and peas; boil 3 to 5 minutes or until sauce is slightly thickened, stirring frequently. Return lamb and vegetables to sauce; stir in 1/3 cup of the cilantro. Serve topped with yogurt and remaining 1/3 cup cilantro.
 
6 (1 2/3-cup) servings
 
PER SERVING: 540 calories, 30 g total fat (15.5 g saturated fat), 32.5 g protein, 38.5 g carbohydrate, 85 mg cholesterol, 620 mg sodium, 7.5 g fiber
 
TIPS *Garam masala is a blend of up to 12 spices, including cinnamon, cloves, cumin and pepper. It’s available in the spice section of most grocery stores. If unavailable, substitute 1 teaspoon ground cinnamon and 1/2 teaspoon ground cumin.
 
** Look for coconut milk in the Asian section of grocery stores. For a richer flavor, use coconut milk that only lists coconut milk, not water, in the ingredient list.