Moroccan Lamb Stuffed Squash Food

MOROCCAN LAMB STUFFED SQUASH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Turn each Acorn Squash (4) on its side and slice an inch off the stem end, removing and discarding the stem. Using a spoon, scoop out the seeds and flesh. Slice 1/4 inch off the bottom end of the squash so it doesn't wobble. Scoop out the seeds and stringy parts.
• Place the 4 squashes on a sheet pan stem side up. Brush with 2 tablespoons of Kosher Salt (to taste) and sprinkle with 3/4 teaspoon of Extra-Virgin Olive Oil (as needed). Roast for 40 minutes, until the flesh is tender when pierced with a sharp knife.
• Meanwhile, heat 1 tablespoon of Extra-Virgin Olive Oil (to taste) in a large sauté pan over medium heat. Add the Yellow Onion (1 1/2 cup). Ground Cinnamon (2 teaspoon), Ground Cumin (1 teaspoon), Paprika (1 teaspoon), and Cayenne Pepper (1/4 teaspoon).
• Cook over medium-low heat for 7-10 minutes, stirring occasionally, until the onions are translucent.
• Add the Garlic (1 clove) and cook for 1 more minute. Raise the heat to medium, and add the Ground Lamb (1 pound) and 1 1/2 teaspoons Kosher Salt (to taste).
• Cook for 6-8 minutes, crumbling the meat with a wooden spoon, until browned.
• Add the Tomato Paste (1 tablespoon), Dates (7), Pine Nuts (1/3 cup) and the 3 tablespoons of Fresh Mint (4 tablespoon), and cook for 2 more minutes. Set aside.
• Reduce the oven temperature to 375 degrees F (190 degrees C). Using a soup spoon, scrape about 2 tablespoons of flesh from each squash and add it to the sauté pan with the lamb. Mix to combine
• Spoon the lamb filling into the hollowed out squashes filling each one to the top. Roast for 15 minutes, or until heated through. While the squash is cooking, combine the Greek Yogurt (7 ounce) and 1/2 teaspoon Kosher Salt (to taste) in a small bowl.
• Serve hot with a dollop of seasoned yogurt, the reserved mint, and the Pomegranate Seeds (1 tablespoon). Enjoy!

LAMB, SQUASH & APRICOT TAGINE

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a flameproof casserole dish, add the onion and cook for 5 mins until softened. Add the garlic and spices and cook for a couple mins more, stirring to prevent them catching and burning.
• Add the lamb, squash and apricots to the casserole, pour over the tomatoes and stock, season well and bring to the boil. Put the lid on and transfer to the oven. After 1 hr, stir the tagine and return to the oven, uncovered, for a further 30 mins.
• Check the seasoning. Sprinkle over the zest and coriander, and serve in warm bowls with couscous and yogurt.

MARRAKECH LAMB WITH TAHINI SQUASH GRATIN

Steps:

• Remove the lamb from the fridge and allow to come to room temperature while you prepare the stuffing. Heat half the oil in a large frying pan, add the onion and fry for 8-10 mins until starting to turn golden. Add the garlic and spices and cook for 1 min more, then scoop out into a large bowl. Add the breadcrumbs, herbs, pistachios, feta, cherries, lemon and tahini. Season and mix everything together. Unroll the lamb and season well on both sides. Pack the stuffing down the centre of the lamb, pressing to help it stick, then re-roll and tie up with kitchen string (see tip, below left). Flip the lamb over so it is seam-side down, and pack any stuffing that has fallen out back in. Heat oven to 200C/180C fan/gas 6.
• Now assemble the gratin. Slice the squash in half to separate the thinner top half and the bulbous bottom half. Peel both pieces with either a sturdy peeler or a sharp knife. Cut down the centre of the thinner piece, then slice very thinly into half moons. Halve the bottom piece and scoop out the seeds, then thinly slice this too. Whisk the tahini, cream and stock in a jug with some seasoning. Arrange the sliced squash in a shallow ovenproof baking dish, approximately 22 x 30cm, seasoning well between the layers. Finish with a layer of neatly lined-up half moon slices. Pour over the tahini stock.
• Place the lamb on top of the gratin, seam-side down, and rub with the remaining oil. Place in the centre of the oven and roast for 1 hr 20 mins for slightly pink lamb. Lift the lamb off the gratin and transfer to a plate, covered with foil to keep warm, and leave to rest. 4 While the lamb rests, increase oven to 220C/200C fan/gas 7. Spoon any excess fat off the top of the gratin, then return to the oven for 20 mins until golden and crisp. Place the lamb back on top of the gratin to serve, scattered with mint leaves and a pot of Saffron yogurt (see tip, below left) on the side.

MOROCCAN LAMB MEATBALL STEW WITH BUTTERNUT SQUASH

Steps:

• 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.
• While meatballs cook, prepare stew.
• 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,
• 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.
• Add meatballs to stew and cook for about 10 more minutes.
• Serve over couscous for a traditional Moroccan style, or with any grain you prefer.