Servings: 5 to 6
Green olives and preserved lemon give this Moroccan-influenced stew a tart-salty counterpoint to the sweet chunks of butternut squash.
Make Ahead Tips
The stew can be made up to 2 days ahead: Skip the degreasing step, cool to room temperature, cover, and refrigerate. Once the stew is chilled, lift the solidified fat off the top with a slotted spoon. Reheat the stew over medium-low heat to serve.
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Absolutely delicious. Used bone in lamb shoulder and added pomegranates on top as garnish. I'm saving this one for sure.
I have to say that my husband and I were disappointed with this dish. I was expecting strong exotic flavors that bounced off of each other with each bite, but instead I got a very traditional tasting stew with a wholesome and good, but very monotone flavor. The lamb was admittedly tender and fantastic! If I were to make this dish again I would use a red wine or a stout for the deglazing liquid and I would cut the second addition of onions into smaller pieces. I went back to the original create your own winter stew recipe maker and made a much more interesting dish using figs, parsnips and shallots as add ins. The flavors were much more complex and I preferred that version of the stew to this one.
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