Tunisian Lamb and Pumpkin Curry

Ingredients

Lamb shoulder

2 pounds, cut into bite-sized cubes

Pumpkin

2 cups, peeled and diced

Onion

1 large, chopped

Garlic

4 cloves, minced

Ginger

1 tablespoon, grated

Tomatoes

2 cups, diced

Tomato paste

2 tablespoons

Vegetable broth

4 cups

Couscous

2 cups, cooked

Cilantro

1/4 cup, chopped (for garnish)

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Cayenne pepper

1/2 teaspoon, or to taste

Turmeric

1 teaspoon

Coriander

1 teaspoon

Cumin

1 teaspoon

Cinnamon

1/2 teaspoon

Oil

2 tablespoons (for cooking)

Instructions

1. Heat the oil in a large pot or Dutch oven over medium heat.
2. Add the lamb cubes and cook until browned on all sides, about 5-7 minutes. Remove from the pot and set aside.
3. In the same pot, add the chopped onion and sauté until softened and translucent, about 3-4 minutes.
4. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
5. Stir in the diced tomatoes and tomato paste, cooking for a few minutes until the tomatoes start to break down.
6. Add the spices: cinnamon, cumin, coriander, turmeric, cayenne pepper, salt, and black pepper. Stir well to combine and toast the spices for about 1 minute.
7. Return the browned lamb cubes to the pot, mixing them with the spice mixture.
8. Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes.
9. Add the diced pumpkin to the pot and continue to simmer for another 20-30 minutes, or until the lamb is tender and the pumpkin is cooked through.
10. Taste the curry and adjust the seasoning if needed.
11. Serve the curry over cooked couscous and garnish with fresh cilantro.