Lamb Curry With Squash

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Cooking with Michele
Nutrition per serving    (USDA % daily values)
CAL
1301
FAT
369%
CHOL
103%
SOD
25%

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Ingredients for 4 servings

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

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