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    Moroccan Lamb & Squash Stew

    A Moroccan inspired seasonal stew perfect for adding a little sunshine to your table!

    Difficulty

    Medium

    Serves

    5-6

    Prep Time

    15 mins

    Cook Time

    1 - 1.5 hours

    I can't say that autumn and winter are my favourite seasons... but I do love any excuse to prepare and serve stews and other comfort food fare. The prep time is usually minimal and then you can sit back and relax with a glass of wine while the stews cook slowly, releasing their delicious aroma throughout the kitchen.

    This Moroccan inspired stew is so easy to prepare and it will bring a little sunshine to your table with its vibrant colour and fragrant spices. Leave out the lamb and add some carrot and sweet potatoes to create a vegetarian version – just remember to add the sweet potato about 30 minutes into the cooking. If you want a touch of sweetness, a handful of dried apricots or raisins are wonderful in this dish.

    Here's what you'll need...

    • 600g diced lamb 
    • 450ml lamb or vegetable stock
    • 1 small butternut squash, peeled and cubed
    • 1 large brown onion, peeled and finely diced
    • 3 garlic cloves, peeled and sliced
    • 1 x400g can chickpeas, drained and rinsed
    • 1 x400g can chopped tomatoes
    • 2 tbsp tomato paste
    • 2 cinnamon sticks
    • 11/2 tsp cumin seeds
    • 1 tsp ground turmeric
    • 1 tsp ground ginger
    • Fresh coriander to serve
    • Flaked almonds to serve (optional)
    • Couscous to serve
    • Olive oil to fry as needed
    • Salt and freshly ground pepper to season

    Here's how it's done...

    Step 1

    Heat 1 tablespoon olive oil in a large casserole and add all the spices. Stir together for a minute over medium heat.

    Step 2

    Add the chopped onion and garlic and sweat for about 10 minutes over low heat until softened.

    Step 3

    Add the diced lamb and a splash more oil if needed and brown the meat for a couple of minutes.

    Step 4

    Add the chopped tomatoes, tomato paste and chickpeas and stir to incorporate. Season with salt and pepper.

    Step 5

    Finally, add the butternut squash and stock and bring to the boil.

    Step 6

    Reduce heat to a simmer, partly cover the pot leaving a gap for stem to escape and cook for an hour, stirring occasionally.

    Step 7

    The stew is ready when the sauce is quite thick and the squash is fork tender. If the sauce is still too watery, cook for a while longer. Check the seasoning and adjust if necessary.

    Step 8

    Sprinkle with flaked almonds and garnish with coriander leaves. Serve with couscous.