Moroccan Lamb Meatball Stew With Butternut Squash

• 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

1. 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.
2. While meatballs cook, prepare stew.
3. 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,
4. 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.
5. Add meatballs to stew and cook for about 10 more minutes.
6. Serve over couscous for a traditional Moroccan style, or with any grain you prefer.

ground lamb, breadcrumbs, egg, parsley, mint, garlic, salt, pepper, butternut squash, red bell peppers, tomatoes, onion, chicken broth, raisins, cinnamon, cumin, ginger, cardamom, clove, olive oil, salt

Taken from www.food.com/recipe/moroccan-lamb-meatball-stew-with-butternut-squash-418287 (may not work)