This is so good. I make the spice mixture at home based off an Internet recipe, I don't worry about being too precise. I've usually been short on time so I split whatever squash I'm using in half, scoop out the seeds, coat with oil and salt and roast it on a pan on the side of the covered stew during the oven baking portion. So tasty.
Stuffed Kabocha Squash with Arabic Lamb Stew
LaurKat Posted: 09/14/13