- 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
- ½ cup dry white wine
- 2 cups chicken, beef or vegetable stock
- 1 ½ cups chopped ripe tomatoes with juices (canned are fine)
- 1 cup lentils
- Chopped cilantro for garnish
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
794 calories; 35 grams fat; 11 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 69 grams carbohydrates; 18 grams dietary fiber; 17 grams sugars; 51 grams protein; 129 milligrams cholesterol; 859 milligrams sodium
4 to 6 servings
- 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.
- 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.
- 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.
- 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.
1 hour 30 minutes