Moroccan Lamb Meatball Stew with Butternut Squash

Name: Moroccan Lamb Meatball Stew with Butternut Squash
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 lb ground lamb; 0.25 cup breadcrumbs; 1 egg; 2 tbsp parsley; 2 tbsp mint; 2 garlic cloves; 0.25 tsp salt; 0.25 tsp pepper; 1 cup butternut squash; 1 red bell peppers; 1 can diced tomatoes (14 1/2 ounce); 0.5 cup onion; 2 cup chicken broth; 0.5 cup raisins; 0.5 tsp cinnamon; 0.5 tsp cumin; 0.5 tsp ginger; 0.125 tsp cardamom; 0.125 tsp clove; 4 tbsp olive oil; salt and pepper

Lamb, butternut squash and breadcrumbs come together in this stew, fragrant with cinnamon and cumin and simmered on the stove.

35 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 20 min · 35 min total
Difficulty: medium

1
For meatballs: combine ground lamb through garlic, salt and pepper, form into 1 inch balls. Sautee in 2 tablespoons oil approximately 20 minutes turning to brown evenly. They should be firm enough to hold their shape when added to the stew.
20 min
2
While meatballs cook, prepare stew. For stew: Place 2 tbsp oil in medium hot pan, add butternut squash and sautee about 5 minutes, add onion and cook till translucent, add bell peppers and garlic, cook 2 minutes. Add tomatoes, spices, chicken broth, and raisins,.
3
Cook till squash is almost tender, about 10 minutes. Add more broth or water if needed. Mixture should be a little soupy, squash will thicken stew as it cooks.
10 min
4
Add meatballs to stew and cook for about 10 more minutes. Serve over couscous for a traditional Moroccan style, or with any grain you prefer.