Directions

• Season the flesh of the squash with salt and pepper. Place in a 13 x 9-inch pan, cut side down. Add 1 tablespoon butter and 1/2 cup water to the pan. Cover the pan tightly with foil and bake for 45 minutes at 350° F or until tender but firm. Remove from oven, let cool. Peel and cut into 1-inch cubes. Set aside.
• Combine all the spices plus the salt. Divide mixture in half. Rub half the spice mixture into the lamb cubes and let sit in refrigerator for 30 minutes. Place the lamb in a heavy sauce pot and add the chicken stock. Bring to a boil. Reduce heat and simmer on low heat for about an hour or until the lamb is tender. Skim periodically to remove any fat or impurities.
• Meanwhile, in another large sauce pot, melt the butter. When melted, add the onions and sauté over low heat until translucent, approximately 10 minutes. Add the other portion of the spice mixture, garlic and tomato paste. Stir to combine. Cook over low heat for 3 - 5 minutes until aromatic. Add the golden raisins, garbanzo beans, and honey. Sauté for 1 minute. Set aside until the lamb is tender.
• Once the lamb is tender, strain the meat from the liquid, reserving the liquid. Add the meat to the onion and garbanzo bean mixture. Mix well. Add most or all of the reserved liquid back to the mixture until it reaches a stew-like, not watery, consistency (discard any leftover liquid). Bring to a simmer. Add the cooked squash and simmer for about 10 minutes. Adjust seasonings with salt and pepper.
• Pour stew onto 6 plates over couscous or buttered egg noodles. Garnish each with toasted almonds and chopped cilantro.