Moroccan Lamb and Butternut Squash Stew

Name: Moroccan Lamb and Butternut Squash Stew
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: Moroccan
Ingredients: 2 pound ground lamb; 1 tablespoon olive oil (extra virgin); 1 yellow onion (large, diced); 4 clove garlic (minced); 1.5 pound butternut squash (peeled, cubed 1/2-inch); 1 can canned diced tomatoes (14.5 oz can, undrained); 5 cup beef broth; 1 tablespoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground cinnamon; 0.5 teaspoon ground turmeric; 1.5 teaspoon salt; 0.5 teaspoon black pepper (ground); 5 ounce baby spinach; 2 tablespoon lemon juice (freshly squeezed); 0.25 cup fresh mint (chopped)

Fragrant stew featuring spiced ground lamb, tender butternut squash cubes, diced tomatoes, and warm aromatic spices.

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 8
Cuisine: Moroccan
Difficulty: Easy
Cost: $5.00/serving

Dietary

Paleo
Whole30
Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Halal
Low-Sugar
Low-Calorie
Low-Carb

Ingredients

2 pound ground lamb
1 tablespoon olive oil (extra virgin)
1 yellow onion (large, diced)
4 clove garlic (minced)
1.5 pound butternut squash (peeled, cubed 1/2-inch)
1 can canned diced tomatoes (14.5 oz can, undrained)
5 cup beef broth
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
0.5 teaspoon ground turmeric
1.5 teaspoon salt
0.5 teaspoon black pepper (ground)
5 ounce baby spinach
2 tablespoon lemon juice (freshly squeezed)
0.25 cup fresh mint (chopped)

Instructions

Heat 1 tablespoon olive oil in a heavy Dutch oven over medium-high heat. Add 2 pounds ground lamb and brown for 6 minutes, breaking into crumbles. Drain excess rendered fat.
Add 1 diced yellow onion and 4 minced cloves garlic. Cook for 3 minutes until softened.
Stir in 1 tablespoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon ground cinnamon, 1/2 teaspoon ground turmeric, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Cook for 1 minute until fragrant.
Add 1 1/2 pounds cubed butternut squash, 1 can undrained diced tomatoes, and 5 cups beef broth. Stir well and bring to a boil.
Lower heat to medium-low, cover with a lid, and simmer gently for 12 minutes until the squash is tender when pierced with a fork.
Stir in 5 ounces baby spinach and cook for 2 minutes until wilted.
Remove from heat, then stir in 2 tablespoons fresh lemon juice and 1/4 cup chopped fresh mint before ladling into bowls.

Notes

The flavors in this stew deepen and improve overnight in the refrigerator, making it perfect for weekday batch lunches.

Nutrition (per serving)

Calories: 404
Protein: 24.2 g
Carbohydrates: 19.5 g
Fat: 25 g
Fiber: 5.3 g
Sodium: 1186 mg
Saturated Fat: 10.3 g
Sugar: 5.1 g
Cholesterol: 85 mg