Moroccan Lamb Meatball Stew with Butternut Squash

http://www.food.com/recipe/moroccan-lamb-meatball-stew-with-butternut-squash-418287

Ingredients
  • 1 lb ground lamb
  • 1⁄3 cup almond flour or unsweetened shredded coconut
  • 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
  • 5-6 diced tomatoes
  • 1⁄2 cup onion, small dice
  • 2 cups chicken bone 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 coconut oil or butter
  • fresh ground salt crystals and peppercorns


Directions
  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 boiled quinoa.