Moroccan Lamb Stew With Butternut Squash
|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)|
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.