Moroccan-Style Pumpkin With Lamb and Lentils

A lovely healthy stew for the fall.


Materials

• 2 tablespoons olive oil, plus a little more if necessary
• 1 pound boneless leg of lamb, cut into 1-inch cubes and trimmed of fat
• Salt and freshly ground black pepper
• 1 large or 2 medium onions, roughly chopped
• 6 cups 1-inch cubes pumpkin flesh
• 2 teaspoons minced garlic
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 2 fresh bay leaves
• 1/2 cup dry white wine
• 2 cups chicken, beef or vegetable stock
• 1 1/2 cups chopped ripe tomatoes with juices (canned are fine)
• 1 cup lentils
• Chopped cilantro for garnish

Methods

1. In a heavy pot with a lid, heat 2 tablespoons olive oil on medium-high heat. When hot, add the lamb; sprinkle with salt and pepper and cook until browned on all sides, 5 to 8 minutes total, stirring as needed. Remove the pieces of lamb to a plate and reduce the heat to medium.
2. If the pan is dry, add more oil. Add onions and cook, stirring occasionally, until soft, 5 minutes. Add pumpkin, garlic, turmeric, cinnamon and cumin; cook until pumpkin begins to soften, about 10 minutes.
3. Add bay leaves, wine, stock and tomatoes, and return lamb to the pan. Bring to a boil, then reduce the heat and cook for at least 45 minutes on medium-low, partly covered. Stir occasionally; add more stock if needed.
4. Add lentils, and bring the mixture back to a boil. Adjust heat a simmer. Continue to cook, uncovered, stirring occasionally, until the lentils are tender and the liquid is thick, about 30 minutes. (If at any point it threatens to become too thick, add a bit of stock or water.) Taste, and adjust the seasoning. Remove the bay leaves, and garnish with cilantro before serving.

Time
1 hour 30 minutes

Yield
4 to 6 servings

Source
http://www.nytimes.com/recipes/12892/Moroccan-Style-Pumpkin-With-Lentils.html