Lamb Fatteh Recipe with Squash and Yogurt Sauce | Saveur

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