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 ...

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