Moroccan Lamb Meatball Stew With Butternut Squash

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.
• 2 while meatballs cook, prepare stew.
• 3 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,
• 4 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.
• 5 add meatballs to stew and cook for about 10 more minutes.
• 6 serve over couscous for a traditional moroccan style, or with any grain you prefer.