Moroccan-Style Pumpkin (With Lentils)

• 2 tablespoons olive oil, plus a little more if necessary
• 1 pound boneless leg of lamb, cut into 1-inch cubes and trimmed of fat
• Salt and freshly ground black pepper
• 1 large or 2 medium onions, roughly chopped
• 6 cups 1-inch cubes pumpkin flesh
• 2 teaspoons minced garlic
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 2 fresh bay leaves
• 1/2 cup dry white wine
• 2 cups chicken, beef or vegetable stock
• 1 1/2 cups chopped ripe tomatoes with juices (canned are fine)
• 1 cup lentils
• Chopped cilantro for garnish

1. In a heavy pot with a lid, heat 2 tablespoons olive oil on medium-high heat.
2. When hot, add the lamb; sprinkle with salt and pepper and cook until browned on all sides, 5 to 8 minutes total, stirring as needed.
3. Remove the pieces of lamb to a plate and reduce the heat to medium.
4. If the pan is dry, add more oil.
5. Add onions and cook, stirring occasionally, until soft, 5 minutes.
6. Add pumpkin, garlic, turmeric, cinnamon and cumin; cook until pumpkin begins to soften, about 10 minutes.
7. Add bay leaves, wine, stock and tomatoes, and return lamb to the pan.
8. Bring to a boil, then reduce the heat and cook for at least 45 minutes on medium-low, partly covered.
9. Stir occasionally; add more stock if needed.
10. Add lentils, and bring the mixture back to a boil.
11. Adjust heat a simmer.
12. Continue to cook, uncovered, stirring occasionally, until the lentils are tender and the liquid is thick, about 30 minutes.
13. (If at any point it threatens to become too thick, add a bit of stock or water.)
14. Taste, and adjust the seasoning.
15. Remove the bay leaves, and garnish with cilantro before serving.

olive oil, lamb, salt, onions, garlic, ground turmeric, ground cinnamon, ground cumin, bay leaves, white wine, chicken, chopped ripe tomatoes, lentils, cilantro

Taken from cooking.nytimes.com/recipes/12892 (may not work)