Moroccan Lamb and Butternut Squash Stew

THE MOM 100 COOKBOOK(1)
shir: "This took a while but turned out yummy. I used pr…" Read More
12Ingredients
85Minutes
270Calories

Ingredients

US|METRIC
  • 1 tablespoon olive oil (or ghee)
  • 2 pounds lamb stew meat (cut into 1 1/2-inch cubes)
  • 1 onion (large, chopped)
  • 2 teaspoons minced garlic
  • 1 tablespoon peeled fresh ginger (grated)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon red pepper flakes
  • 14 ounces diced tomatoes (with their liquid)
  • 2 cups water
  • 2 cups butternut squash (cubed, about 3/4-inch)
  • 1/2 cup chopped parsley
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    270Calories
    Sodium5% DV110mg
    Fat15% DV10g
    Protein63% DV32g
    Carbs4% DV11g
    Fiber8% DV2g
    Calories270Calories from Fat90
    % DAILY VALUE
    Total Fat10g15%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol100mg33%
    Sodium110mg5%
    Potassium820mg23%
    Protein32g63%
    Calories from Fat90
    % DAILY VALUE
    Total Carbohydrate11g4%
    Dietary Fiber2g8%
    Sugars4g8%
    Vitamin A120%
    Vitamin C45%
    Calcium6%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    shir a year ago
    This took a while but turned out yummy. I used precut butternut squash and the last step took about 15 minutes instead of 45. The recipe also calls for 2 cups of water but I think one cup would have been fine. I just thickened the sauce a bit, served it over brown rice and kale.

    PlanShop