Lamb Fatteh Recipe with Squash and Yogurt Sauce

Name: Lamb Fatteh Recipe with Squash and Yogurt Sauce
Ingredients: One 2 lb. 2-oz. bone-in leg of lamb; ½ tsp. kosher salt; 3 Tbsp. extra-virgin olive oil; 6 large garlic cloves, coarsely chopped; 2 large shallots, finely chopped; ¼ cup extra-virgin olive oil; 2 tsp. ground coriander; 2 tsp. ground cumin; 1 tsp. allspice; 1 tsp. ground cinnamon or 1 cinnamon stick; One 15.5-oz. can chickpeas, drained and rinsed; 1 tsp. finely chopped parsley leaves, plus more to garnish; 2 Tbsp. coarsely chopped mint leaves or 1 tsp. dried mint; One 1½-lb. butternut squash, peeled, cored and sliced ½-in. thick; 2 Tbsp. extra-virgin olive oil, divided; 2 medium pita breads, torn into bite-sized pieces; ⅓ cup sliced almonds, lightly toasted; ¼ cup pine nuts, lightly toasted; 1–2 tsp. ground sumac; ½ tsp. Maras biber (Turkish red chile flakes); ½ cup pomegranate seeds; 1¾ cup plain Greek yogurt; 3 Tbsp. tahini; 2 Tbsp. fresh lemon juice; 2 large garlic cloves, finely grated; 1 tsp. finely grated lemon zest; Kosher salt

www.saveur.com

Variations on the classic fatteh recipe are popular throughout the Middle East. Romy Gill’s version layers chickpeas, braised lamb, crunchy pita chips, winter squash, and a creamy tahini-yogurt...

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