Serves: 4

Why this spice: Squash and apricot soak up Collected Foods Ras El Hanout so every spoonful of this stew tastes sweet-savory and warmly spiced.

Ingredients

• 1.25 lb lamb stew meat
• 2 tbsp olive oil
• 1 onion, diced
• 2 tbsp Collected Foods Ras El Hanout
• 2 cups cubed butternut squash (1-inch)
• 1/2 cup dried apricots, halved
• 1 can (14 oz) chickpeas, drained
• 2 cups stock
• 1 tbsp honey
• 1 tsp kosher salt
• Fresh cilantro and yogurt, for serving

Directions

1. Brown lamb in oil; set aside. Soften onion in the same pot.
2. Stir in Ras El Hanout 30 seconds. Return lamb; add squash, apricots, chickpeas, stock, honey, and salt.
3. Bring to a simmer, cover, and cook 50–60 minutes until lamb and squash are tender.
4. Uncover last 10 minutes to thicken if needed. Adjust salt and honey.
5. Serve in bowls with a spoon of yogurt and cilantro.

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