YIELD: 24 servings

For the squash:
3 lbs. red kuri squash or butternut squash, halved, seeded
to taste salt and pepper
2 Tbsps. butter

Spice mixture:
4 Tbsps. ground coriander
4 Tbsps. ground cumin
2 Tbsps. salt
2 Tbsps. ground ginger
4 tsps. curry powder
4 tsps. pepper
2 tsps. ground cardamom
2 whole cinnamon sticks, ground
2 pinches saffron

For the stew:
10 lbs. lamb shoulder, trimmed, cut into 1-in. cubes
5 qts. chicken stock
1 cup butter
6 medium onions, diced
6 cloves garlic, minced
6 Tbsps. tomato paste
2 cups garbanzo beans, cooked
1 cup golden raisins
4 Tbsps. honey
1 cup toasted almonds
1/2 cup cilantro leaves

1. Season squash with salt and pepper. Place in roasting pan, cut side down. Add butter and 1/2 cup water to pan; cover tightly and bake at 350°F for 40 to 50 minutes or until tender but firm. Cool, peel and cut into 1" cubes; reserve.
2. Combine spices and divide into two portions. Toss meat cubes with 1/2 of the spice mixture. Let stand for 30 minutes. In heavy stockpot, add seasoned lamb and enough stock to cover. Bring to a boil. Reduce heat to low and simmer for about 1 hour; skim occasionally. Once lamb is tender, strain and reserve liquid.
3. Melt butter in large skillet or pot. Add onions and sautè over low heat until translucent. Stir in remaining spice mixture, tomato paste and garlic; cook 3 to 5 minutes until aromatic. Add beans, raisins and honey; sautè 4 minutes, allowing flavors to blend.
4. Add meat to onion mixture. Add reserved liquid. Cook to heat through.
5. TO SERVE: Spoon stew into bowls and garnish with almonds and cilantro.

Recipe and photo from the American Lamb Board.