Sweet and tangy is the best way to describe this lamb and butternut squash stew, and it’s exactly how my dad described it to me. See – this is a recipe he always made during squash season. Bone in lamb simmers with whole spices until fork tender, the the squash goes in with tomato paste, pomegranate molasses and sugar. Spoon it over rice and you’ll understand why its so addictive!

A bowl of stew featuring braised pork ribs and chunks of squash served over white rice.

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How To Balance This Stew Like Baba

This recipe is in honour of my baba; he loves this squash stew. We don’t make it as often as fasolia or bamya, and he guided me on how he cooks it. The key to making it is to perfectly balance the sweetness of the squash with the tanginess of the pomegranate molasses and tomato paste.

When I was testing it, I found that the ratio of 1/2 cup tomato paste to 2 tablespoons pomegranate molasses and 4 teaspoons sugar to be the most balanced. But since ready jarred tomato paste varieties have different acidity levels, you may need to tweak these quantities.

The best way to do it is to start with my ratios, then when the stew is finished, taste and adjust. The sugar was needed because the squash’s sweetness needed a bit of help to bring it out.

I love it best served over my vermicelli basmati rice, with a side of my crunchy Arabic salad or my minty cucumber yogurt salad.

How-To Steps and My Cooking Tips

I love using butternut squash specifically for this stew, although in Iraq, pumpkin was often used. But the butternut squash is easier to prepare and more creamy. You can substitute other squash varieties – but remember that some may be more or less sweet, so adjust the tangy ingredients as needed.

I use bone-in lamb or veal: bone-in meat creates a richer broth with more umami. But boneless (if that’s all you have) will work well too.

My most important note: the squash actually cooks really fast! Simmer it only for 15 minutes and check on it. You don’t want it to mush up (which also means – don’t chop it smaller than I suggest).

Chunks of beef, including a bone-in piece, searing in a pot with bay leaves, cardamom pods, and cinnamon sticks.
Sear the lamb well to build flavour, then add the onions and whole spices.
Chunks of browned meat simmering in a broth inside a light-colored enameled cast iron pot.
Cover with water and simmer for 1 to 1.5 hours until the lamb is fork tender.

Want to make it faster? You can sear the meat and pressure cook it in an instant pot. Follow the same steps (meat, onions, whole spices) but use half the water amount. Pressure cook for 20 minutes. Then continue on the stove top or on the instant pot sauté mode (don’t pressure cook the squash).

A peeled butternut squash on a cutting board with a chefs knife, a vegetable peeler, and squash peelings.
Peel the butternut squash using a regular vegetable peeler.
A peeled butternut squash cut into two pieces on a cutting board next to a chefs knife.
Make a cut right where the long part shifts into the rounder bottom.
A chefs knife and cut pieces of peeled butternut squash on a cutting board.
Slice the long part of the squash into 3 slices across the width.
A butternut squash cut into halves and cubes on a cutting board next to a chefs knife.
Chop them into roughly 1-inch chunks. Don’t chop too small or they will mush during cooking.
A hand uses a spoon to scoop seeds out of a halved butternut squash on a cutting board, surrounded by cubes of peeled squash and a kitchen knife.
Scoop out the seeds from the round portion.
A large piece and many smaller cubes of peeled butternut squash on a cutting board next to a chefs knife.
Also chop the round bottom into roughly 1-inch chunks.
Chunks of raw, orange squash in a light pink enameled Dutch oven.
Add all of the chopped squash, the pomegranate molasses, tomato paste and sugar. Add more water and simmer.
A stew of cubed orange squash and tender meat simmering in a red tomato-based broth inside a dutch oven.
Its ready once the squash is fork tender.
A white enameled Dutch oven filled with beef and potato stew in a reddish broth, with a wooden spoon resting inside.

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A bowl of stew featuring braised pork ribs and chunks of squash served over white rice.
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Butternut Squash Stew With Lamb (Sweet & Tangy!)

Yield: 6 Servings
Prep: 15 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 45 minutes
Author: Amina Al-Saigh
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Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 800 g bone in lamb or veal shoulder, cut into palm sized chunks
  • 1 teaspoon salt
  • 1 yellow onion, diced
  • 2 bay leaves
  • 1 cinnamon stick
  • 5 green cardamom cloves
  • 1 butternut squash
  • 1/2 cup tomato paste
  • 1/2 teaspoon salt, more as needed
  • 2 tablespoons pomegranate molasses
  • 4 teaspoons granulated sugar

Instructions
 

  • Sprinkle the 800 g bone in lamb or veal shoulder with the 1 teaspoon salt. In a large pot, add the 2 tablespoons extra virgin olive oil and sear the meat for 1-2 minutes on each side until golden. Add the diced 1 yellow onion and stir for 4 to 5 minutes until softened.
  • Add the 2 bay leaves, 1 cinnamon stick, 5 green cardamom cloves to the pot and cover with water (use about 6 to 8 cups). Bring to a boil, then lower the heat to medium, cover the pot, and simmer for 1 to 1 1/2 hours until the meat is fork tender. See notes for how to do this step faster using an instant pot.
  • Peel the 1 butternut squash using a peeler and cut it in half lengthwise. Scoop out all the seeds and discard. Cut the butternut squash in the middle to separate the long side from the round side. Chop each piece across in half. Cut into 1-inch chunks.
  • Once the lamb or veal is tender, add the prepared butternut squash to the pot, along with the 1/2 cup tomato paste, 1/2 teaspoon salt, 2 tablespoons pomegranate molasses and the 4 teaspoons granulated sugar. Cover with water (add roughly 3 to 4 cups so the water level is covering the squash). Simmer uncovered on medium heat for 15 minutes.
  • Check that the squash is fork tender. Make sure you check at the 15 minute mark, as it will cook quickly and turn to mush. Taste and adjust the stew for salt. It should taste sweet and tangy. You can add a bit more sugar if needed. Serve over rice.

Notes

  • To cook the lamb or veal faster, sear in an instant pot on sautee mode, then add the onions, and all the whole spices. Add 3 to 4 cups of water and pressure cook for 20 minutes. Continue with the recipe on the stove top.
Serving: 1Serving, Calories: 264kcal, Carbohydrates: 28g, Protein: 19g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 54mg, Sodium: 818mg, Potassium: 951mg, Fiber: 4g, Sugar: 11g, Vitamin A: 13625IU, Vitamin C: 33mg, Calcium: 95mg, Iron: 3mg
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