Lamb and Lentil Stew with Autumn Vegetables

Instructions

1. 1
   Heat olive oil in a large pot over medium-high heat. Brown the lamb cubes in batches, about 4-5 minutes per side. Remove and set aside.
2. 2
   In the same pot, sauté diced onions until golden, about 5 minutes. Add minced garlic and cook for another minute.
3. 3
   Stir in all the ground spices (cumin, cinnamon, coriander, turmeric) and cook for 1-2 minutes until fragrant.
4. 4
   Return the lamb to the pot and add the lentils, stirring to coat with spices.
5. 5
   Pour in the vegetable broth and add the bay leaf. Bring to a boil, then reduce heat to low and simmer for 45 minutes, covered.
6. 6
   Add the pumpkin and carrots to the pot. Continue simmering for another 30-35 minutes until the lamb is tender and vegetables are cooked through.
7. 7
   Season with salt and pepper to taste. Remove the bay leaf before serving.
8. 8
   Ladle into deep bowls and serve hot with warm flatbread or rice.