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Crockpot Lamb Curry with Butternut Squash
4 cups 1" chunks peeled butternut squash
1 1/2 pounds lamb stew meat
15 oz jar tikka masala cooking sauce
1 cup frozen peas
Combine lamb stew meat, the cubed squash and 3/4 cup of the Tikka Masala cooking sauce in a slow cooker. Stir to combine. Cover and cook on low 8 hours. At the end of the cooking time, add the frozen peas and remaining cooking sauce. Stir, then cover and continue cooking 15 more minutes. Good served over white rice.
Our friends at Old Fashioned Living have more delicious Butternut Squash recipes you may want to check out.