Spicy Lamb Stew with Butternut Squash

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 pound lamb shoulder lean trimmed of fat cut into 1-inch cubes
• 3 Tbsp olive oil extra virgin 
• 1 medium onion chopped
• 1 Tbsp tomato paste 
• 1 Tbsp hungarian paprika sweet
• 0.1 teaspoon pepper flakes red
• 4 pounds butternut squash peeled seeded cut into 1-inch cubes
• 1.5 cups garbanzo beans rinsed drained canned (chickpeas)
• 1 large tomatoes peeled seeded chopped
• 1 medium garlic clove minced
• 6 servings salt 
• 0.3 cup juice of lemon fresh
• 2 teaspoons hungarian paprika sweet
• 0.5 teaspoon cayenne 
• 2 teaspoons mint leaves dried

Equipment

• sauce pan
• sieve
• dutch oven

Directions

1. Cook the lamb:
2. Sprinkle 1/2 teaspoon of black pepper on the cubed lamb. In a large Dutch oven, heat 2 Tbsp of the olive oil.
3. Add the lamb and cook over moderate heat, stirring, until all the juices evaporate, about 7 minutes.
4. Add the onion and cook, stirring frequently, until lightly browned, about 10 minutes.
5. Add the tomato paste, 1 Tbsp of paprika and 1/8 teaspoon of red pepper flakes. Cook, stirring until the mixture begins to caramelize.
6. Add water, simmer until meat is tender:
7. Add 1 1/2 cups of water and bring to a boil. Cover, reduce the heat to a low simmer, and simmer until the meat is tender, about 45 minutes.
8. the squash, garbanzo beans, tomato, garlic, 1/2 teaspoon of salt, and enough water to just cover the ingredients. Cover and cook until the squash is tender, about 30 minutes.
9. in the lemon juice and remove from the heat. Season with salt.
10. Transfer the stew to a shallow serving dish.
11. Make seasoned oil: Rub the 2 teaspoons of paprika, 1/2 teaspoon of cayenne, 1/2 teaspoon black pepper, and dried mint through a fine sieve. In a small saucepan, heat the remaining 1 Tbsp olive oil on medium heat, until a speck of spice dropped into the oil sizzles.
12. Add the sieved spices and stir for just an instant.
13. Swirl the seasoned oil into the stew, stir once and serve hot.