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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Ready In:
35mins
Ingredients:
21
Serves:
4
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ingredients

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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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RECIPE SUBMITTED BY

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.
 
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