Moroccan-Spiced Lamb & Date Stew with Roasted Butternut Squash + Dill Yogurt
A fast, weeknight-friendly take on a Moroccan-inspired lamb “tagine vibe” using sweet onions, warm spices, and silky roasted butternut squash. The dill yogurt on top makes it bright and modern.
Back to full listIngredients
- Simple Truth® Natural Lamb Shoulder 1 lb, cut into 1-inch chunks (or ask butcher to cube) $10.99 (sale)
- Organic Butternut Squash ~1 lb (about 2–3 cups cubed) $1.99/lb
- Private Selection® Peruvian Gold Sweet Onion 3 lb Bag 1 medium onion, thinly sliced $5.49
- Organic Ginger Root 1 tsp finely grated $5.99/lb
- Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79
- Simple Truth Organic® Whole Medjool Dates 5–6 dates, pitted and chopped $6.99
- Plain yogurt 1/2 cup
- Simple Truth Organic® Baby Dill 2 tbsp chopped (plus extra for garnish) $2.79
- Olive oil 2–3 tbsp
- Ground cumin 1 tsp
- Ground coriander 1 tsp
- Cinnamon 1/4 tsp
- Smoked paprika 1/2 tsp
- Salt & black pepper to taste
- Chicken or veggie broth (or water) 1 cup
- Optional side: cooked couscous or rice If you want more starch; otherwise the squash covers it
Instructions
- Prep: Heat oven to 425°F. Peel and cube squash into 3/4-inch pieces. Slice onion. Mince garlic; grate ginger. Chop dates. Chop dill and stir into yogurt with a pinch of salt; refrigerate.
- Roast squash: Toss squash with 1 tbsp olive oil, salt, and pepper. Roast on a sheet pan until browned and tender, 18–22 minutes, tossing once.
- Sear lamb (stove): While squash roasts, pat lamb dry and season with salt/pepper. Heat 1 tbsp oil in a pot/Dutch oven over medium-high. Brown lamb well, 6–8 minutes total (work in batches if needed).
- Build the stew: Lower heat to medium. Add a little more oil if dry. Add onion and cook until softened, 4–5 minutes. Add garlic and ginger; cook 30 seconds. Stir in cumin, coriander, paprika, and cinnamon for 30 seconds to bloom.
- Simmer: Add broth (or water) and chopped dates. Bring to a simmer, cover, and cook until lamb is tender, 20–30 minutes (smaller cubes cook faster). If it reduces too much, add a splash of water.
- Finish: Fold roasted squash into the pot for the last 2 minutes just to combine without mashing it. Taste and adjust salt/pepper.
- Serve: Spoon into bowls and dollop with dill yogurt. Add extra dill on top.
Health notes: ~700–850 calories per serving (2 servings). Good protein and fiber; moderate fat. Yogurt adds protein and balance.
Drink pairing: Washington Riesling (off-dry) or a WA craft saison.