Slow-Cooked Braised Lamb with Pumpkin - WellBeing Magazine

Ingredients

• ¼ cup extra-virgin olive oil
• 600g boneless lamb shoulder, cut into 3cm chunks
• 2 brown onions, roughly chopped
• 3 celery stalks, roughly chopped
• 4 garlic cloves, finely chopped
• 1 rosemary sprig
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 1 tsp ground sumac (optional)
• 750mL good-quality chicken stock or bone broth
• 600g butternut pumpkin (squash), peeled & cut into 5cm chunks