Lamb, Lentil & Pumpkin Stew

Ingredients

• 600 gLamb stew meat or shoulder, cubed
• 200 gDried brown or green lentils
• 500 gPumpkin or butternut squash, cubed
• 6Shallots, halved lengthwise
• 4 tbspOlive oil
• 1Large onion, diced
• 4Garlic cloves, minced
• 2 tspGround cumin
• 1 tspGround ginger
• 1 tspSweet paprika
• 0.5 tspGround cinnamon
• 1 tbspTomato paste
• 600 mlLamb or chicken broth
• 1Bay leaf
• 1 tspSalt
• 0.5 tspBlack pepper
• 3 tbspFresh cilantro, chopped

Instructions

1. 1

   Brown lamb: Heat olive oil in a large tagine or heavy pot over medium-high heat. Brown lamb stew meat in batches, about 3–4 minutes per side. Set aside.

2. 2

   Cook aromatics and spices: In the same pot, add diced onion and cook until softened, about 4 minutes. Add minced garlic, ground cumin, ground ginger, sweet paprika, and ground cinnamon. Cook until fragrant, about 1–2 minutes.

3. 3

   Deglaze: Stir in tomato paste and cook for 1 minute. Add lamb broth and scrape up any browned bits from the bottom of the pot.

4. 4

   Add lentils and seasonings: Return lamb to the pot along with dried lentils, bay leaf, salt, and black pepper. Bring to a simmer.

5. 5

   Simmer lamb and lentils: Cover and simmer gently for 45 minutes until lamb is tender and lentils are partially cooked.

6. 6

   Roast pumpkin and shallots: Toss shallot halves and pumpkin cubes with a bit of olive oil, salt, and pepper. Roast in a 200°C (400°F) oven for 20 minutes until caramelized.

7. 7

   Add roasted vegetables: Add roasted pumpkin and shallots to the tagine. Simmer for another 15–20 minutes until everything is very tender and lentils are fully cooked.

8. 8

   Finish and serve: Garnish with fresh cilantro. Serve hot from the tagine.