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Moroccan Lamb & Butternut Stew

Like a warm hug for your mouth. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Total Time3 hours
Course: Main Course, Soup
Cuisine: Moroccan
Keyword: butternut squash, garlic, lamb, onion, winter squash
Season: Fall, Winter
Diet: Dairy Free, Gluten Free
Protein: Lamb
Servings: 12 servings
Calories: 439kcal
Author: Mallory DeVries

Equipment

  • Kitchen Knife
  • Vegetable Peeler
  • Oven
  • Large Stockpot or Instant Pot

Ingredients

  • 2 lbs lamb stew meat* cut into 1-inch cubes
  • salt + pepper to coat
  • 1 tbsp olive oil
  • 1 large onion* chopped
  • 2 cloves garlic* minced
  • 1 tbsp grated peeled fresh ginger
  • 1 tsp ground coriander
  • ½ tsp ground cinnamon
  • 1 tsp ground cumin
  • ¼ tsp turmeric
  • ¼ tsp red pepper flakes
  • pinch cayenne pepper optional
  • 15 oz diced tomatoes with its liquid
  • 2 cups chicken broth* or beef, vegetable, or just water
  • ¼ cup all-purpose flour optional, to thicken
  • 1 butternut squash* peeled and cubed into about 3/4-inch
  • 1 can chickpeas drained and rinsed
  • ½ cup parsley* chopped

Instructions

  • Season the cubed lamb with salt and pepper and let marinate in the fridge overnight or as long as possible. In a large stock pot (or instant pot), heat olive oil over medium heat and brown all sides of the lamb. Don't stir it around too much -- let it get a nice color. Remove the lamb to a plate and set aside, leaving oil in the pot. Add the chopped onion, minced garlic and cook for about 5 minutes, stirring frequently.
  • Add all of your seasonings and stir well. If using flour (for a thicker stew, see note for gluten-free option), sprinkle it over the top, stir well again and cook for about 1 minute. Add the tomatoes, broth (or water) and return the meat to the pot. Simmer over med-high and then reduce and cover.
  • Let simmer for a couple of hours. When the lamb is tender add the cubed butternut squash and continue to simmer for 30 minutes or so until the lamb is fall-apart tender and squash is cooked. Stir in the cooked chickpeas and serve with parsley or cilantro.
  • Enjoy!

Nutrition

Calories: 439kcal | Carbohydrates: 48g | Protein: 18g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 48mg | Sodium: 876mg | Potassium: 337mg | Fiber: 4g | Sugar: 15g | Vitamin A: 5450IU | Vitamin C: 14mg | Calcium: 352mg | Iron: 2mg