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Moroccan Lamb Stew With Butternut Squash

Budget.Gourmet's picture
Ingredients
  Safflower oil 1 Tablespoon
  Lean ground lamb 2 Pound
  Frozen chopped onion 1 1⁄2 Cup (24 tbs)
  Salt free seasoning blend 1 Teaspoon
  Ground cloves 1 Pinch
  Ground cinnamon 1 Pinch
  Ground allspice 1 Pinch
  Brown sauce mix 1 Ounce (1 Packet)
  Butternut squash 1 1⁄2 Pound, peeled, seeded and cut into 3/4 inch chunks (1 Squash)
  Dark raisins/Dried currants 1⁄2 Cup (8 tbs)
  Canned chickpeas 15 1⁄2 Ounce, drained, rinsed (1 Can)
  Freshly ground black pepper To Taste
  Couscous 1 , cooked according to package directions (For Serving)
  Salt To Taste
Directions

1. In a 4-quart saucepot over medium-high heat, heat oil. Add half of lamb to saucepot and cook, using a wooden spoon to break up meat, until browned, about 5 minutes. Using a slotted spoon, transfer lamb to a plate and repeat with remaining lamb. Add onion to pan juices and cook 2 minutes. Add seasoning blend and spices and stir 1 minute.
2. In a small bowl, stir together sauce mix and 2 cups water. Add to saucepot and whisk until boiling. Return lamb to pot, add squash and raisins, and simmer, stirring often, until squash is tender, about 10 minutes. Stir in chickpeas and cook over medium heat until heated through. Season to taste with salt and pepper. Spoon over couscous and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Interest: 
Holiday, Gourmet
Ingredient: 
Lamb
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
6

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