Moroccan Pumpkin Lentil Stew With Lamb Meatballs

OK. Back to the business of cooking in my kitchen again, although, I have been busy cooking ever since we returned home. But it is time to start sharing my own kitchen creations with you once again. 🙂

I guess I am still in a Spanish and Mediterranean frame of mind, especially when it comes to cooking. Although to be fair, I love cooking in the Mediterranean style anytime. I made some Moroccan pumpkin and lentil stew with lamb meatballs that warmed the cockles of my heart and was a perfect dish for fall.

I made a big pot because, as usual, I was feeding a bunch of people. That’s just what I do. I feed people. 🙂

I started off with the lamb meatballs, since those took the most time to make.

Lamb Meatballs

2 lbs ground lamb

1 onion, diced fine

1 TBSP garlic

1 egg

2 TBSP flour

salt & pepper to taste

1 tsp cinnamon

1 tsp cumin

1/4 tsp nutmeg

1/4 tsp ground cloves

1/3 cup chopped fresh parsley

Combine everything together, except for the flour and mix well. Then take about 1 TBSP of meat and form it into a round ball. Continue until all the meat has been formed into meatballs.

Once the meatballs are rolled, roll them all in flour. Then set in the refrigerator for at least 30 minutes or so, to set before cooking.

Once you are ready to cook the meatballs, place some cooking oil and butter into a large very hot pan, and add the meatballs. Do not over crowd the pan. Cooking them in batches is perfectly fine. Cook for about 2-3 minutes per side, or until they are completely browned. Once they are browned, remove them from the heat, set aside and keep them warm.

The meatballs are the first part. The pumpkin and lentil stew is the second part.

Moroccan Pumpkin and Lentil Stew

Fall is pumpkin season, and I love to cook with and eat a lot of pumpkin in the fall.

1 large onion, diced fine

1-2 jalapenos, seeded and diced fine

1-1 1/2 TBSP garlic

4-5 tomatoes, diced

1 can tomato paste

1 cup green lentils, rinsed

1 tsp cayenne pepper, or to taste

salt & pepper to taste

1 TBSP paprika

1 tsp cumin

2 lbs of pumpkin, skin removed, seeded and cubed

2 1/2 cups water

1/4-1/3 cup chopped cilantro

Get a large stew pot very hot and add olive oil along with the onion, jalapenos and garlic. Saute for about 1-2 minutes, or until the onions have become soft and translucent. Then add the pumpkin, lentils, tomato paste and tomatoes. Continue to cook for about 2-3 minutes, then add the water and salt & pepper and spices.

Bring to a boil, then reduce the heat to a medium-low and cook for about 40 minutes, stirring occasionally. Add the cilantro towards the end of the cooking and mix in thoroughly.

Carefully add the meatballs into the mixture and continue to cook for about 10 minutes, or until everything is heated throughout, stirring occasionally.

Top with more chopped parsley and/or cilantro and serve it while its hot. This warm Mediterranean dish is sure to warm you up on those cool, crisp fall evenings. It is a definite winner for a cool fall night.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.