Moroccan Lamb Meatball Stew With Butternut Squash - cooking recipe

Ingredients

1 lb ground lamb
1/4 cup breadcrumbs
1 egg
2 tablespoons parsley, minced
2 tablespoons mint, minced
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper (optional)
1 cup butternut squash, peeled, cut in half inch dice
1 red bell peppers or 1 yellow bell pepper, cut in half inch dice
1 (14 1/2 ounce) can diced tomatoes
1/2 cup onion, small dice
2 cups chicken broth
1/2 cup raisins
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon ginger
1/8 teaspoon cardamom (optional)
1/8 teaspoon clove
4 tablespoons olive oil or 4 tablespoons any cooking oil
salt and pepper

Preparation

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.