Moroccan Lamb Meatball Stew With Butternut Squash
- Ready In:
- 35mins
- Ingredients:
- 21
- Serves:
-
4
ingredients
- 1 lb ground lamb
- 1⁄4 cup breadcrumbs
- 1 egg
- 2 tablespoons parsley, minced
- 2 tablespoons mint, minced
- 2 garlic cloves, minced
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper (optional)
- 1 cup butternut squash, peeled, cut in half inch dice
- 1 red bell peppers or 1 yellow bell pepper, cut in half inch dice
- 1 (14 1/2 ounce) can diced tomatoes
- 1⁄2 cup onion, small dice
- 2 cups chicken broth
- 1⁄2 cup raisins
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon ginger
- 1⁄8 teaspoon cardamom (optional)
- 1⁄8 teaspoon clove
- 4 tablespoons olive oil or 4 tablespoons any cooking oil
- salt and pepper
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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RECIPE SUBMITTED BY
Fragilethunder
United States
If I had a month off with no work and no responsibilities, I would do it when I could spend that time with everyone I love most, even those I have not yet met, and I would do a great deal of the cooking and kitchen work to keep it fun for us all, in between that I would do the recycling, clean up, sanitation, and when I had a free moment, I would dance to the music others differently talented played.