Ingredients

• 300g lean lamb mince
• 400g butternut squash, peeled and cubed
• 100g kale, stems removed and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil (30ml)
• 1 tablespoon fresh rosemary, chopped
• 120ml vegetable broth or bone broth
• 1 tablespoon lemon juice (15ml)
• Salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the lamb mince, season with salt and pepper, and cook until browned, breaking it up with a spoon. Remove the lamb from the skillet and set aside.
2. In the same skillet, add the chopped onion and cook for 3–4 minutes until softened. Add the minced garlic and chopped rosemary, and cook for another minute until fragrant.
3. Add the cubed butternut squash and the broth to the skillet. Bring to a simmer, then reduce the heat to medium-low, cover, and cook for 15–20 minutes, or until the squash is tender.
4. Return the cooked lamb to the skillet. Add the chopped kale and stir everything together, cooking for another 2–3 minutes until the kale is wilted.
5. Remove the skillet from the heat and stir in the fresh lemon juice. Adjust seasoning with salt and pepper if needed. Serve warm.

Tips & Substitutions

• Make it spicier: Add a pinch of chili flakes or smoked paprika for a gentle heat.
• Different protein: Substitute ground beef or turkey if lamb isn’t available.
• Vegetarian twist: Swap lamb for lentils or chickpeas and use vegetable broth for a plant-based version.

Nutrition

Calories: 942 kcal

• Fat: 50g
• Carbohydrates: 63g
• Fiber: 14g
• Protein: 60g