Spicy Lamb Stew with Butternut Squash

Ingredients

• 1/2 teaspoon freshly ground black pepper
• 1 pound lean lamb shoulder, on the bone, trimmed of fat, cut into 1-inch cubes
• 3 Tbsp extra virgin olive oil
• 1 medium onion, chopped
• 1 Tbsp tomato paste
• 1 Tbsp Sweet Hungarian paprika
• 1/8 teaspoon red pepper flakes
• 4 pounds of butternut squash, peeled, seeded, cut into 1-inch cubes
• 1 14-oz can of garbanzo beans, rinsed and drained
• 1 large tomato, peeled, seeded and chopped
• 1 medium garlic clove, minced
• Salt
• 1/4 cup fresh lemon juice
• 2 teaspoons Sweet Hungarian paprika
• 1/2 teaspoon cayenne
• 2 teaspoons dried mint

Directions

1. Season the lamb cubes with 1/2 teaspoon black pepper. Warm 2 Tbsp of the olive oil in a large Dutch oven, then add the lamb. Cook it over moderate heat, stirring as you go, until the liquid in the pot has cooked off, about 7 minutes.
2. Stir in the onion and continue cooking, stirring often, until it takes on a little color, about 10 minutes.
3. Add the tomato paste, along with 1 Tbsp paprika and 1/8 teaspoon red pepper flakes. Keep stirring and cooking until the mixture starts to darken and caramelize.
4. Pour in 1 1/2 cups water and bring the pot to a boil. Put the lid on, lower the heat so the stew barely simmers, and cook until the lamb is tender, about 45 minutes.
5. Add the squash, garbanzo beans, tomato, garlic, 1/2 teaspoon salt, and just enough water to barely cover everything in the pot. Cover again and cook until the squash is tender, about 30 minutes.
6. Stir in the lemon juice, then take the pot off the heat. Taste and add salt as needed. Spoon the stew into a shallow serving dish.
7. For the seasoned oil, press the 2 teaspoons paprika, 1/2 teaspoon cayenne, 1/2 teaspoon black pepper, and dried mint through a fine sieve. Warm the remaining 1 Tbsp olive oil in a small saucepan over medium heat, just until a tiny pinch of the spice mixture sizzles when it hits the oil. Stir in the sifted spices for just a moment.
8. Drizzle the seasoned oil over the stew, stir it in once, and serve hot.