Moroccan cuisine · Soups & Stews

Marqa bel Qraa

Lamb shoulder braised with pumpkin chunks in a cinnamon-ginger broth until the pumpkin melts in and gently sweetens the sauce.

Ingredients · for 4 servings

• 800 g lamb shoulder (diced)
• 800 g kabocha or butternut squash
• 2 onions
• 3 cloves garlic
• 1 tsp cinnamon
• 1.5 tsp ginger (ground)
• 1/2 tsp turmeric
• 1 tbsp honey
• 1/2 bunch cilantro
• 3 tbsp olive oil
• 2 tbsp clarified butter
• Salt, pepper

Instructions

1. Pat the lamb cubes dry, slice the onions into half-rings and grate the garlic; seed the squash and cut into 4 cm chunks.
2. Heat olive oil and clarified butter in a heavy pot and sear the lamb all over for 7–8 min over high heat.
3. Add the onions and garlic, sauté for 5 min, then stir in cinnamon, ginger and turmeric and toast for 1 min until fragrant.
4. Pour in 600 ml hot water, season with salt and pepper, and braise covered over low heat for 45 min until the meat yields to pressure.
5. Add the squash chunks and honey and cook uncovered for another 20–25 min until the squash is soft and breaks down at the edges, thickening the sauce.
6. Sprinkle with chopped cilantro and serve hot with bread or couscous.