Lamb & Butternut Squash Stew

  • 4 tsp ground cumin
  • 2 teaspoon ground cardamom
  • 2 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon freshly ground pepper, plus more to taste
  • Pinch of cayenne pepper
  • ½ teaspoon salt, plus more to taste
  • ¼ cup all-purpose flour
  • 1lb boneless lamb or beef stew meat, trimmed and cut into 1-inch cubes
  • 1 onion, thinly sliced
  • 2 tbsp tomato paste
  • 3 large cloves garlic, minced
  • 3 cups chicken broth
  • 1 small butternut squash, cut into 3/4-inch cubes
  • 1 14-oz can chickpeas, drained and rinsed
  • 1 tablespoon chopped fresh cilantro
  1. Combine the spices and salt in a bowl. In a large bowl, stir together 1/4 cup flour and 1.5 Tbsp of the spice mixture, add the lamb and coat well. Heat 3 tsp of oil in a large pot over medium high. Add lamb a few pieces at a time; don’t overcrowd. Turn the pieces until lamb is browned on all sides, about 5 minutes per batch; add a teaspoon of oil as needed between batches.
  2. Remove the lamb and set aside. Add oil and onion to the pot. Cook until soft, then stir in tomato paste and garlic. Stir in remaining spices. Stir in the lamb. Stir in the chicken broth and bring to a boil, then reduce to a slow simmer. Cover and cook until the lamb is tender, about 45 min – 1 hour. Stir in the squash and chickpeas and cook, covered, for 10 minutes.
  3. Stir 3 tablespoons of the cooking liquid into 2 tablespoons of flour to make a smooth paste. Stir the paste into the stew and cook until the broth thickens and the squash is tender, about 10 minutes longer. Add salt and pepper to taste. Divide among 4 bowls, garnish with cilantro and serve.