Moroccan Lamb, Beef ‘n Butternut Bake

Name: Moroccan Lamb, Beef 'n Butternut Bake
Ingredients: Olive oil spray; 1 pound ground lamb; 3/4 pound lean ground beef; 2 teaspoons olive oil; 1 large onion (chopped); 4 cloves garlic (chopped); 4 cups butternut squash chunks (see MPM Mini-Bites); 3 tablespoons tomato paste; 1/4 to 1/2 teaspoon ground ginger (optional); 1 teaspoon smoked paprika (or regular paprika); 1 1/2 teaspoons garam masala (see MPM Mini-Bites); 1 teaspoon turmeric; 1 1/2 teaspoons ground cumin; ½ to 1 teaspoon ground cinnamon; ½ to 1 teaspoon kosher salt; 1 cup all natural reduced-sodium beef broth; 1 cup tart cherry juice (or unsweetened pomegranate juice like POM); 1/3 cup dried cherries or cranberries (I like juice-sweetened by Eden); 4 cups baby spinach or kale; 2 tablespoons toasted pistachios; 1 tablespoon chopped fresh cilantro or Italian parsley

Moroccan Lamb, Beef ‘n Butternut Bake

Written by Linda Shapiro (Meal Planning Maven)

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Moroccan Lamb, Beef ‘n Butternut Bake

Written by Linda Shapiro (Meal Planning Maven)

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