Curried Ground Lamb with Acorn Squash and Quinoa

by Jill Sites on November 3, 2010

A few weeks ago, on a night where J was likely eating a panini and the dreaded Mac and Cheese, I made myself some kind of quinoa, using up leftover chicken sausage and flavored with curry powder. From what I remember, it worked well, and I was stoked to try again.

For me, what the dish was missing that time around, was the beautiful flavor of ground lamb. Seriously, I’m apparently obsessed with lamb. While I ate lamb chops as a kid, I don’t think I’ve eaten a ton of it since…until this past year. Now J and I try to eat it at least a few times a month, and I’m never looking back. If you haven’t tried cooking lamb yet, try using ground lamb in a recipe. You’ll be shockingly surprised by the earthy lovely flavor it brings to the dish. But if you’re on the Meatless Monday, or more, kick, this could be awesome without the meat.

J and I really enjoyed this last night. I will say this, I used to much quinoa (noted and fixed in the recipe) and I’d like to try it by shredding up some lamb shoulder and using that. And once we figured out that we needed to add in the arugula (about halfway through the meal) we were golden!

Plus, curry is really good for cold season. Pair it with a nice spicy Carmenere or a Malbec, and call it health food.

Curried Ground Lamb with Acorn Squash and Quinoa
1 lb ground lamb
1 small Acorn Squash, peeled, seeded, and diced
1 1/2 C quinoa
3 C chicken/vegetable stock
1 large sweet/spanish onion
1 large red bell pepper
1 clove garlic, minced
1 TBSP curry powder
1 TBSP oregano
1 tsp cumin
1/2 tsp ground ginger (or 1 tsp fresh grated)
1-2 TBSP Sriracha, depending on your heat level
Handful of baby arugula
salt, pepper
olive oil

Heat oven to 425.
Place chunks of Acorn Squash on baking sheet, roast for 30 minutes or until tender and slightly crispy. Set aside.

Cook quinoa according to package directions, using stock instead of water.

In a large saute pan, brown lamb. Remove meat from pan, set aside. Drain fat from pan.
Add very small amount of oil to pan, saute onion and pepper, about 7-8 minutes over medium-high heat. Add in garlic, saute 1 minute. Season with salt and pepper.
Add in lamb, season with curry, oregano, cumin, ginger, and Sriracha. stirring. Lower heat to low and let simmer. Just before serving, add in squash and toss.

To serve: place quinoa in bowl, top with lamb/squash mixture, stirring in small handful of arugula.

{ 5 comments… read them below or add one }

Nick November 3, 2010 at 1:34 pm

That does sound like a good combo–makes me think of raisins or currants for some reason, or really spicy with some yogurt on the side.

Hard to face cereal in the morning thinking of Curried Lamb and Quinoa…

How about a nice dry American Pilsner like Victory or Lagunitas for beery people?

Jill Sites November 3, 2010 at 1:43 pm

Absolutely! I actually drizzled some balsamic on mine, and raisins would have been ideal. Of course, ours was pretty spicy…

Lagunitas Pils would be perfect–listen to Nick when it comes to beer recommendations. We have similar beer loves!

Christine November 4, 2010 at 1:17 pm

I’m going to pick up the lamb this morning. And bell peppers. I actually have everything else! Very excited. Jeff had lamb at a fancy pants joint last weekend and I’d had it on my mind. I’ll let you know the results!

Meghan November 29, 2010 at 2:01 am

Thanks so much for sharing this recipe… I adapted it and served it with couscous instead of quinoa, but it’s divine in either case :-)

Jill Sites November 29, 2010 at 1:39 pm

Sounds delicious Meghan! So glad you enjoyed…it’s absolutely become a fav in this house. :)

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