We call for lamb shoulder because it's tougher than other cuts and holds up well throughout the long cook time. If you can't find shoulder, use boneless leg of lamb in this slow-cooker butternut squash stew.
1 (15 ounce) can no-salt-added chickpeas (garbanzo beans), drained and rinsed
1 cup unsalted chicken stock
1 tablespoon Madras curry powder
1 tablespoon minced garlic (from 3 garlic cloves)
2 teaspoons kosher salt
2 teaspoons grated fresh ginger
1 (13.5 ounce) can light coconut milk
¼ cup fresh mint leaves
4 cups hot cooked brown basmati rice (optional)
Heat the oil a large nonstick skillet over medium-high. Add half of the lamb to the skillet; cook, stirring once, until browned, 5 to 6 minutes. Using a slotted spoon, transfer the lamb to a 5- to 6-quart slow cooker. Repeat the procedure with the remaining lamb. Discard the drippings in the skillet.
Stir the squash, onions, chickpeas, stock, curry powder, garlic, salt, and ginger into the lamb mixture in the slow cooker. Cover and cook on LOW until the lamb is tender, about 6 hours and 30 minutes. Skim the fat from the surface of the cooking liquid. Stir in the coconut milk. Cook, uncovered, on HIGH, stirring occasionally, 30 minutes. Sprinkle with the mint, and, if desired, serve over the rice.
Multicooker Directions: In Step 1, transfer all of the browned lamb to the inner pot of a 6-quart multicooker, discarding the drippings in the skillet. In Step 2, stir the squash, onions, chickpeas, stock, curry powder, garlic, salt, and ginger into the lamb mixture in the pot. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the lamb is tender, about 7 hours. Turn off the cooker. Skim the fat from the surface of the cooking liquid. Stir in the coconut milk. With the lid off, press SAUTÉ [Normal]; cook uncovered, stirring often, until slightly reduced, about 30 minutes. Finish step 2.