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Moroccan-Style Pumpkin (With Lentils)

5.0(379)

The pumpkin — or those squashes whose non-English names translate as “pumpkin” — is a staple the world over, turned into substantial dishes celebrated for their sweetness and density. So-called sugar pumpkins, which are smaller and more flavorful than anything you might carve, are the best for cooking and available even in supermarkets. But you can tackle the big boys too. This recipe uses cubes of pumpkin flesh. Admittedly, getting at the good stuff is the tricky part. And of course you can use any orange-fleshed squash in any pumpkin recipe. But given the season, let’s assume you’re working with a pumpkin. Start just as if you were carving a jack-o’-lantern: cut a circle around the stem, then pull up on the stem and discard it. Using the cavity as a handle, peel the pumpkin with a sturdy vegetable peeler. Yes, it will take a while. Then cut the pumpkin in half and scrape out the seeds with an ice cream scoop or heavy spoon. You can discard the seeds or roast them. (More on that in a moment.) Cut or scrape off any excess string and cut the pumpkin into approximately 1-inch cubes. (A 4-pound pumpkin will yield about 8 cups of cubes.)

by Mark Bittman

Open original recipe

MoroccanDinner, Main Course

Servings

(4–6)

Total time

1h 30m

Calories / serving

393 kcal

Ingredients (15)

serves

2 tablespoons olive oil, plus a little more if necessaryolive-oil
1 pound boneless leg of lamb, cut into 1-inch cubes and trimmed of fatleg-of-lamb
Salt and freshly ground black peppersalt-and-pepper
1 large or 2 medium onions, roughly choppedonion
6 cups 1-inch cubes pumpkin flesh
2 teaspoons minced garlicgarlic
1 teaspoon ground turmericturmeric
1 teaspoon ground cinnamoncinnamon
1 teaspoon ground cumincumin
2 fresh bay leavesbay-leaf
1/2 cup dry white winewhite-wine
2 cups chicken, beef or vegetable stockchicken
1 1/2 cups chopped ripe tomatoes with juices (canned are fine)tomato
1 cup lentilslentils
Chopped cilantro for garnishcilantro

Instructions (4 steps)

01In a heavy pot with a lid, heat 2 tablespoons olive oil on medium-high heat. 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. Remove the pieces of lamb to a plate and reduce the heat to medium.