Lamb Stew

Serve with rice and bread.

Lamb and Squash Stew

2 strips thick bacon
1 pound lamb stew meat, cut into 1 inch cubes
1 acorn squash, peeled and cubed
2 cups vegetable broth or lamb stock
1/2 cup chopped onion
1 cup chopped carrot
2 tablespoons garam masala
3 tablespoons brown sugar
salt & pepper

Cut bacon into one inch pieces and fry in the bottom of a dutch oven. Add stew meat and brown. Add squash, liquid, and garam masala. Stir, reduce heat, and cover. After about thirty minutes of simmering, add onion, carrot, brown sugar. Simmer for another hour to ninety minutes, until done.

Mint Sauce

1/2 cup mint
1/2 cup cilantro
1 jalapeño
1 tablespoon sugar
lime juice

Purée mint and cilantro in a food processor, add sugar and lime juice.

Cucumber Yogurt Salad

1 pound yogurt
1/2 cup thinly sliced cucumber
1/4 cup chopped red pepper
a few sprigs chopped cilantro
cumin
paprika
salt & pepper

Mix ingredients, using just a touch of water to thin. One could also use tomato, onion, and/or mint.