Ingredients

4 cups fresh pumpkin (or winter squash, yams/sweet potatoes, or a mixture)
3 tbsp onion
1 tbsp butter
Juice of ½ lemon (plus a bit extra)
½ tsp cloves
1 tsp salt
1 cup coconut milk (plus a bit extra)
1 tsp cinnamon

Instructions

• Split and seed the squash. Roast at 350 F for 30–45 minutes, until soft. Let cool till safe to handle. Peel squash and gently cut into chunks.
• In large pot, heat butter and fry onions.
• Add ground cloves, salt, coconut milk, and cinnamon. Heat for 5 minutes to blend flavors.
• Add squash and heat together while gently stirring.
• Just before serving, you can add an extra squeeze of lemon and an extra ½ cup of coconut milk to heighten the flavors.

*From the Africa News Cookbook — a great source of recipes from all over Africa!

Lamb Marinade

3 lbs lamb cut into bite-size pieces
1½ tbsp each minced or crushed fresh ginger
and garlic
1½ cups plain whole milk yogurt
Juice of ½ lemon
2 tbsp vegetable or canola oil
3 curry leaves
2½ tbsp ground coriander
2 tbsp cumin
1 tsp garam masala
½ tsp cinnamon
½ tsp cloves
½ tsp cardamom
3 tsp sugar
2 tsp salt

Sauce

¼ to 1/3 cup canola oil
1½ onions (made into a paste in a food
processor or grater)
½ tbsp grated fresh ginger
½ tbsp crushed fresh garlic
1 tsp cumin
1 tsp coriander
8 oz can roasted tomatoes, ground in a food
processor until smooth
4 medium Yukon Gold potatoes, peeled and
cut into bite-size pieces
½ cup heavy cream
2 tbsp butter
1 tsp white pepper
½ tsp ground fenugreek

Instructions

• Put lamb and marinade ingredients in a large bowl. Marinate for up to 24 hrs.
• When ready to cook, roast the meat on a baking sheet in the oven for 15 min. at 350° F. Keep the leftover marinade for use in the sauce.
• Heat ¼ cup oil until hot and fry onion, ginger and garlic till lightly golden.
• Add white pepper, cumin, coriander and fenugreek to the onion paste; stir for a few seconds.
• Add the leftover marinade and stir for a minute.
• Add in the tomato sauce and stir for 3 to 5 min on low heat.
• Add the roasted lamb to the pot. Add a bit of water if necessary. Cover and cook the lamb on low heat for an hour to 1½ hours. Stir occasionally.
• Add the potatoes. Stir in 1 cup of water and cover and cook until potatoes are tender and lamb is soft.
• Just a few minutes before turning off the heat, add the cream and butter and wait until butter is melted and sauce is thickened. Add more salt if needed.