Lamb season is here to the delight of many meat-loving palates. It's not a favorite at my house, but this stew actually got a good score since it was completely different from what I've served before. I got the tip from stew that contains vegetables and meat while I've used 3 types of lentils and pumpkin instead of potatoes. The spices are kind of a must then 
This dish takes a little time to make, but it's filling! You can of course vary it with other vegetables. As you can see, there's no chili in it, surprise; but the test subjects actually thought there was a lot of flavor in it so it was fine.
LAMB STEW WITH LENTILS AND PUMPKIN
1.1 kg mutton meat
400 g pumpkin
3 tbsp gram chana daal
3 tbsp red lentils
3 tbsp mung beans
2 teaspoons salt
1 teaspoon turmeric
6 dl water
3 tablespoons oil
200 gr onion, sliced
1 teaspoon cumin
2 teaspoons coriander seeds
4 cloves garlic
1 tbsp grated ginger
2 dl water or as desired
2-3 tablespoons date chutney
Procedure:
- Boil the meat, lentils, pumpkin cubes, spices and water for about 45 minutes until the meat is cooked through. Remove the meat pieces and crush the rest with a hand blender.
- Heat oil, add onion and fry until golden. Add spices, garlic and ginger.
- Mix everything together with the meat and lentil puree. Add more liquid if desired and mix in the date chutney.
- Cook for 10 minutes or more until the meat has developed flavor.
Serve with gluten-free naan or papadam .
