Butternut Squash & Pork Ragu

Directions

Zest and juice the lemon(s) to get 1 tablespoon zest and 2 tablespoons juice, reserve the zest.

MIx together the juice, ½ teaspoon oil, paprika, turmeric, coriander, cumin, pepper and ¼ teaspoon ginger in a medium bowl.

Stir in pork and toss to evenly coat.

Marinate in the refrigerator for at least 30 half an hour or up to 4 hours.

Add the remaining 1½ teaspoons oil in a large nonstick skillet over medium-high heat.

Stir in the pork and cook, stirring, until no longer pink on the outside and beginning to brown, about 3 minutes.

Transfer the pork onto a plate.

Stir in broth, squash, carrots, chickpeas, onion, tomatoes, preserved lemon (if desired), tomato paste, garlic, hot sauce, cinnamon, allspice, the reserved lemon zest and the remaining pinch of ginger to the pan.

Bring to a boil, stirring occasionally, lower the heat to a simmer and cook, stirring occasionally, until the vegetables are tender, 26 to 30 minutes.

Add the pork, return to a simmer and cook, stirring, until the pork is just cooked through, 3 to 5 minutes more.

Cool for a few minutes and serve warm with some chopped cilantro on top if desired.