½ cup cilantro leaves 2 lbs boneless lamb top round, cut into 2 inch cubes
6 cloves of garlic from Viking Lamb at the Binford Farmer’s Market
1 small red onion chopped 2 cups chicken stock
½ teaspoon ground cumin 1 14 oz can of chickpeas, drained and rinsed
½ teaspoon ground black pepper 1 ½ lbs squash, stemmed, seeded and cut into 2 in
3 tablespoons extra virgin olive oil cubes (butternut, acorn or kabocha)
Course sea salt to taste 1 small lemon, seeded and chopped
2 inch knob of fresh ginger peeled Pinch of saffron
Combine cilantro, garlic, ginger, onion, cumin, salt and pepper and olive oil in a blender and puree to make the marinade.
Put chopped lamb in a bowl and coat with the marinade mixture. Cover and refrigerate 6 hours or overnight.
When ready to cook, set out lamb to get to room temp (about ½ hour) and preheat oven to 325°. Put lamb in a large heavy pot (Dutch oven works well) and set over medium-high heat. Cook the lamb until browned, about 15 minutes, stirring occasionally. (If all of the lamb doesn’t fit in the pot in one layer, cook in batches).
Once cooked, add back any leftover marinade and sprinkle in the saffron, add the chicken stock and bring to a boil then turn the heat off.
Cut a piece of parchment paper to fit the inside of the pot and lay over the lamb like a blanket, make sure the parchment paper gets good and wet. Put the lid on the pot and place in oven for 1½ hours.
When finished, set aside parchment paper and stir in chickpeas and squash, replace parchment paper back over the mixture and return to the oven for another ½ hour.
The lamb should be tender and squash should be cooked through. Serve hot in bowls topped with chopped lemon and fresh cilantro.