Moroccan Lamb Meatball Stew With Butternut Squash
Ground lamb was the inspiration for this dish. I also wanted to use a butternut squash and some couscous I had on hand, so after surfing for recipes I used a combination of ingredients I liked the most and this stew was born.
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INGREDIENTS
Nutrition- 1lb ground lamb
- 1⁄4cup breadcrumbs
- 1
- 2
- 2
- 2
- 1⁄4teaspoon salt
- 1⁄4
- 1cup butternut squash, peeled, cut in half inch dice
- 1
- 1(14 1/2 ounce) can diced tomatoes
- 1⁄2
- 2cups chicken broth
- 1⁄2cup raisins
- 1⁄2teaspoon cinnamon
- 1⁄2teaspoon cumin
- 1⁄2teaspoon ginger
- 1⁄8
- 1⁄8teaspoon clove
- 4
- salt and pepper
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DIRECTIONS
- 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.
- 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,
- 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.
- 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.
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