Tank Garage Winery

Combine the spices and salt in a bowl. In a separate bowl, add approximately 1/3 of the spice mixture along with the lamb and toss to coat well. Meanwhile, heat approximately 2-3 tsp of olive oil in a dutch oven or large cast-iron pot. Add lamb a few pieces at a time – if the meat is overcrowded, it will not brown properly. Turn the pieces until lamb is browned on all sides, which should take about a few minutes per batch. Add a teaspoon of oil as needed between batches. 

Once all the meat has been browned, set lamb aside and drain any remaining oil from the pan. Add two teaspoons of oil over medium heat and combine with the remaining spice mixture, stirring constantly. Once the spices become fragrant, add onion to the pot and cook on medium-low heat for 3-5 minutes, or until the onions are translucent and soft. Stir in the garlic and cook for 15 seconds. Add tomatoes paste and cook, stirring constantly until the paste turns a dark rust color. Add the lamb and chicken broth and bring to a boil momentarily before reducing to a slow simmer. Cover and cook until the lamb is tender, about 1 hour. Stir in the squash and chickpeas and cook, covered, for another ten minutes, or until the stew is a thick consistency and the squash is tender.

Season with salt, pepper and lime juice to taste and garnish with freshly chopped cilantro and toasted pepitas. This dish is wonderful with basmati rice, cous-cous or grilled naan bread.