This stew should almost come with a money-back guarantee that when a member of your family opens the door, he or she will enter saying, “Oh my goodness, what is that incredible smell?”

All dopiness aside, get ready for some great aromas in your place. Also, like many stews, this one has the vegetables built right in, so it is a classic one-pot meal. When my husband walks in the door, he will not only say, “Oh, something smells fabulous,” he may also say, “Holy shit, why is the kitchen so clean?” Which is not something he says most nights.

You might want to add a salad like Spinach and Radish Salad with Feta, but only if you feel like it. You could also serve this over Perfect Mashed Potatoes, rice, or just in a bowl on its own. Hopefully, you will have enough for leftovers, as this is just as good, if not better, the next day.

Moroccan Lamb and Butternut Squash Stew : Hearty and rich, an “oh my goodness, what is that incredible smell?” winter meal.

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Moroccan Lamb and Butternut Squash Stew Ingredients

Beyond the lamb and butternut squash, the other ingredients in this stew are likely in your pantry.

• Lamb stew meat – I choose a leg of lamb for this recipe, which is easy to cut into chunks.
• Olive oil
• Onion and minced garlic – Add depth of flavor to this stew.
• Fresh ginger – Ginger adds a slight spiciness and warmth to the flavor of this dish.
• Ground coriander – This ground spice has a bright, citrus-like flavor that plays off of the ginger.
• Ground cinnamon – I am a big fan of using cinnamon in savory dishes. It adds warmth and interest.
• Red pepper flakes – I like to have a little kick of spicy here! You can easily omit it if you don’t want this little kick, or you can add more to bump up the heat.
• Canned diced tomatoes – The acidity in the tomatoes balances out the heavier flavors of this recipe.
• Butternut squash – I like to cut this squash into cubes for this dish, similar to the size of the lamb chunks.
• Parsley – For a hit of freshness atop these hearty flavors.

How to Make Moroccan Lamb and Butternut Squash Stew

1. Sear the lamb: Brown the lamb in a large pot in olive oil over medium-high heat. Transfer the lamb to a plate with a slotted spoon.
2. Sauté the aromatics: Add the onions and garlic to the same pan and sauté for about 5 minutes over medium heat until tender.
3. Toast the seasonings: Add the ginger, coriander, cinnamon, and red pepper flakes to the pot and stir so that the onion is coated with the spices.
4. Make the stew: Add the tomatoes and the water, return the lamb to the pot, and bring to a simmer over medium-high heat. Reduce the heat to medium-low, cover the pot, and keep it at a low simmer for about 2 hours, until the lamb is almost tender. Add the squash and simmer for another 45 minutes until the lamb is very tender and the squash is cooked through.
5. Top with parsley and serve: Sprinkle over or stir in the parsley and serve hot.

Pro Cooking Tips

• If you are one of those people who think stews are tricky, 9/10 times it’s because you just haven’t cooked the meat long enough or kept the temperature low enough. Most stews call for cuts of meat that are very tough when cooked quickly or at too-high temperatures, and there’s no amount of seasoning or wishing that can change that. Low and slow, low and slow.
• To add flavor and texture, sauté the meat in a hot pan with olive oil before you start adding liquid and braising the meat.
• I sometimes use ghee instead of olive oil — a bit of a buttery flavor is added, but the smoking point remains high, so the pan won’t start to smoke. Ghee is lactose-free, so you won’t have any issues on that front.
• You can stir the parsley into the stew at the end, sprinkle the parsley on top of the whole thing, or just on the portions of those who don’t have issues with green flecks in their food.
• Find yourself a great-looking pot to cook this in so you can plunk it down on the table and save yourself washing a serving bowl. I am currently having a fling with my aqua Le Creuset Dutch oven.

Butternut Squash Tips

• Breaking down this big orange guy isn’t nearly as intimidating as it may seem. Peel off the skin using a sharp, strong vegetable peeler until you can see the bright orange flesh.
• To cut up the squash, I like first to chop off the top and bottom, revealing flat surfaces on either end. From there, I place the larger flat end on my cutting board and slice right through the middle.
• Now that there are two halves, I scoop out the seeds and continue to cut the squash into chunks.
• Look no further…here’s the mecca of butternut squash peel, cut, and prep tips!

What to Serve With Moroccan Lamb and Butternut Squash Stew

How to Roast Asparagus

Spinach and Radish Salad with Feta

Cheesy Mashed Potatoes

More Lamb Recipes

• Make Your Own Lamb Gyro Board
• Fall Apart Slow Cooker BBQ Pulled Lamb
• Lamb Chorba
• Orange Thyme Rack of Lamb Chops