Pumpkin Stew With Lamb

• 2 1/2 pounds lean lamb cut into 1 1/2-inch cubes by butcher
• Salt to taste, if desired
• Freshly ground pepper to taste
• 3 tablespoons corn, peanut or vegetable oil
• 1 1/2 cups finely chopped onions
• 1 teaspoon finely minced garlic
• 3 tablespoons flour
• 1 cup dry white wine
• 1 1/2 cups water
• 2 tablespoons tomato paste
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1 teaspoon finely chopped hot green chili, such as jalapeno pepper
• 4 cups cubed pumpkin (see box for instructions)
• 1/2 teaspoon finely chopped fresh rosemary leaves or half that amount dried
• 1 cup fresh or frozen whole kernel corn

1. Sprinkle meat with salt and pepper and set aside.
2. Heat oil in a heavy casserole and add half the meat, stirring so pieces brown evenly, 3 to 4 minutes over high heat.
3. Scoop out meat and add remaining cubes to the fat still in the casserole.
4. Cook, stirring, about 3 minutes, or until pieces are well browned.
5. Scoop out second batch and add to the first.
6. Put onions in the casserole and add garlic.
7. Cook, stirring, about 1 minute, and return meat pieces to the casserole.
8. Sprinkle flour over all and stir to coat pieces evenly.
9. Add wine, water, tomato paste, bay leaf, thyme and chili pepper and cover closely.
10. Bring to boil and simmer about 40 minutes.
11. Add pumpkin.
12. Continue cooking about 20 minutes longer.
13. Stir in rosemary and corn and bring to boil.
14. Remove bay leaf and serve.

lean lamb, salt, freshly ground pepper, corn, onions, garlic, flour, white wine, water, tomato paste, bay leaf, thyme, hot green chili, pumpkin, rosemary, kernel corn

Taken from cooking.nytimes.com/recipes/11547 (may not work)