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.
tablespoons olive oil or 4 tablespoons any cooking oil
salt and pepper
Serving Size: 1 (481) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 385 g62 %
Total Fat 42.9 g65 %
Saturated Fat 14.2 g70 %
Cholesterol 135.7 mg
Sodium 891.6 mg
Dietary Fiber 4.5 g18 %
Sugars 18.3 g73 %
Protein 26.2 g
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.