Warm, sweet spices—cumin, coriander, ginger, turmeric, cayenne, and cinnamon—are classics in North African cooking and complement the rich flavor of the lamb. If you can’t find ground lamb—or aren’t a fan—ground beef works equally well.
Serves 6
Prep: 35 minutes
Slow Cook: 7 hours (low) or 3½ hours (high)
Total: 7 hours 45 minutes
1½ pounds ground lamb or ground beef
1 to 2 tablespoons harissa
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground ginger
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
1 medium butternut squash (about 1½ pounds), peeled, seeded, and cut into 1-inch cubes
1 medium green bell pepper, coarsely chopped
1 medium yellow onion, chopped
3 cloves garlic, minced
3 cups Whole30-compliant beef broth or Beef Bone Broth (page 294)
1 can (14.5 ounces) Whole30-compliant fire-roasted diced tomatoes, undrained
⅓ cup unsulfured golden raisins
⅓ cup chopped fresh parsley
⅓ cup pine nuts, toasted (see Tip)
Lemon wedges
In a large skillet over medium heat, cook the lamb, breaking it up with a wooden spoon, until browned, about 5 minutes. Drain off the fat. Add the harissa, cumin, coriander, ginger, turmeric, cayenne, and cinnamon and stir until combined. Transfer the meat to a 3½- to 4-quart slow cooker. Stir in the squash, bell pepper, onion, and garlic. Pour the broth over all.
Cover and cook on low for 7 to 8 hours or on high for 3½ to 4 hours. Turn the slow cooker to high if using the low setting. Stir the tomatoes and raisins into the stew. Cover and cook for 10 minutes.
Serve, topped with the parsley and pine nuts and accompanied by lemon wedges.
Tip To toast pine nuts, heat in a dry skillet over medium heat, stirring, until fragrant and lightly browned, about 2 minutes.