Lamb Stew

• 2 tsp minced garlic
• 1-1/2 tsp salt
• 2 lbs lean boneless lamb, cut into 1-1/2-inch cubes
• 3 c finely chopped onions
• 1 tsp ground cumin
• 1 tsp ground ginger
• 1/4 tsp ground cinnamon
• 1/4 tsp ground red pepper
• 1 lb carrots, cut into 1-inch pieces
• 1 lb butternut squash, cut into 1-inch pieces
• 1 can (19 oz.) chick-peas (garbanzo beans), rinsed and drained
• 1/3 c raisins
• 2 zucchini, cut into 1-inch pieces
• 1/2 c chopped fresh cilantro

Directions:

Heat oven to 325F. With flat side of knife, crush garlic with salt to form a paste.

Combine garlic paste, lamb, onions, cumin, ginger, cinnamon and red pepper in heavy Dutch oven. Cover and roast 1 hour. Add carrots, squash, chick-peas and raisins. Roast 30 mins. Add zucchini and roast 30 mins more. Sprinkle with cilantro.

Makes 10 c.