Lamb and squash stew
8oz ground lamb
8oz 90% lean ground sirloin
1/2tsp kosher salt, divided
1.5 cups chopped peeled butternut squash
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons all-purpose flour
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground paprika
1/4 teaspoon ground cinnamon
1 cup beef stock
3 cups chopped kale
2 tablespoons chopped flat-leaf parsley
preheat oven to 450F

heat a large Dutch oven over medium-high heat. Add lamb, beef and 1/4 teaspoon salt. cook 5 minutes or until browned, stirring to crumble. Remove lamb mixture from pan. Add squash, onion, garlic to pan; cook 3 minutes, stirring occasionally. Add tomato paste and next 5 ingredients; cook 1 minute, stirring frequently. Stir in remaining salt and the stock; bring to a boil. Stir in kale, cook 1 minute or until kale begins to wilt. Stir in lamb mixture Cover and bake at 450 for 15 minutes. sprinkle with chopped parsley. Makes 6 servings.

2 red, 1 yellow, 2 green

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