Tunisian Lamb and Pumpkin Curry

Ingredients

• Cooked couscous - For serving
• Fresh cilantro - For garnish
• Black pepper - To taste
• Salt - To taste
• Cayenne pepper - 1/4 teaspoon
• Turmeric - 1/2 teaspoon
• Coriander - 1 teaspoon
• Cumin - 1 teaspoon
• Cinnamon - 1 teaspoon
• Vegetable broth - 2 cups
• Tomato paste - 2 tablespoons
• Tomatoes - 2 medium, diced
• Ginger - 1-inch piece, grated
• Garlic - 3 cloves, minced
• Onion - 1 large, finely chopped
• Pumpkin - 1 small, peeled and diced
• Lamb shoulder - 1.5 lbs, cubed

Instructions

1. Heat some oil in a large pot or Dutch oven over medium heat.
2. Add the lamb cubes and cook until browned on all sides. Remove from the pot and set aside.
3. In the same pot, add the chopped onion and cook until softened and translucent.
4. Add the minced garlic and grated ginger, and cook for another minute.
5. Stir in the diced tomatoes and tomato paste, and cook for a few minutes until the tomatoes start to break down.
6. Add the cinnamon, cumin, coriander, turmeric, cayenne pepper, salt, and black pepper. Stir well to combine.
7. Return the browned lamb cubes to the pot and mix with the spice mixture.
8. Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes.
9. Add the diced pumpkin to the pot and continue to simmer for another 20-30 minutes, or until the lamb is tender and the pumpkin is cooked through.
10. Taste and adjust the seasoning if needed.
11. Serve the Tunisian lamb and pumpkin curry over cooked couscous.
12. Garnish with fresh cilantro and enjoy!