MOROCCAN STYLE PUMPKIN WITH LENTILS

MOROCCAN STYLE PUMPKIN WITH LENTILS image

Categories Lamb

Yield 4-6 people

Number Of Ingredients 13

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2 tbl olive oil
1 lb boneless leg of lamb, cut into 1" cubes
1 lg onion roughly chopped
6 cups 1" pumpkin cubes flesh
2 tsp minced garlic
1 tsp turmeric
1tsp cinnamon
2 tsp cumin
2 bay leaves
1/2 cup white wine
2 cups chicken,beef or veg stock
1.5 cup chopped ripe tomatoes with juice (canned is okay)
1 cup lentils

Steps:

Heat olive oil in heavy pot on medium high. Add lamb and brown on all sides for about 8 minutes. Remove lamb and reduce heat to medium. Add onions and more oil if necessary and cook 5 minutes until soft. Add pumpkin and spices; cook 10 minutes or until pumpkin softens. Add bay leaves,wine,stock,tomatoes and lamb. Bring to a boil, then reduce heat to medium low and simmer for 45 minutes, partly covered. Stir occasionally and add stock if needed. Add lentils and bring mixture back to a boil. Adjust heat to simmer, cook uncovered for 30 minutes stirring occasionally. Add salt as needed and remove bay leaves.