Moroccan Lamb and Pumpkin Stew (Gluten-Free Recipe)

Season the lamb with salt and pepper. Heat 1 tablespoon of the oil in an oven-safe sauté pan over medium-high heat. Working in single layers, brown the lamb on all sides, about 8 to 10 minutes total. Add a tablespoon of oil between batches if needed. Remove the browned lamb and set aside.

Preheat the oven to 350°F. Add the remaining tablespoon of oil to the pan and sauté the onions and garlic over medium-high heat until they sizzle, then reduce to medium-low and cook, stirring often, until softened, about 15 minutes. Stir in the cumin seeds, turmeric, ground ginger, cayenne, and tomato paste until fragrant and combined.

Return the lamb to the pan with the wine, 5 cups of water, and the bay leaf. Bring to a boil over high heat, then cover and transfer the pan to the oven. Cook for 1 hour.

After an hour, add the pumpkin (or butternut squash), cinnamon stick, and carrots. Cover and return to the oven until the meat is tender and easily pierced with a skewer or knife, about another 1 to 1½ hours. Remove the bay leaf and cinnamon stick. Taste and adjust seasoning with salt and pepper.

Serve the stew garnished with pomegranate seeds and chopped cilantro. It pairs well with basmati rice or boiled potatoes and reheats beautifully for lunches.