Braised Lamb with Chickpeas and Butternut Squash

Total time: 1 hour 15 minutes
    This is meant to be like a tagine - which is the name of both the method/type of cooking and the conical-shaped dish they are made in.  This should be thick and chunky, with little visible liquid remaining. Couscous is the traditional accompaniment.

 Ingredients:

• boneless lamb, shoulder or leg, pieces, 12oz (360gr) or lamb ribs 20oz (600gr)
• 3/4 cup (6oz, 180gr) chickpeas
• 1 1/2 cups (7oz, 210gr) cubed butternut squash
• 14 - 16 Greek olives  (1.5oz, 50gr)
• 3 shallots
• 2 cloves garlic
• 2 tsp olive oil
• 1/3 (3oz, 90ml) cup white wine
• 1 cup chopped tomato 
• 3 bay leaves
• 1 tsp rosemary
• 1/2 tsp paprika

 Instructions:

• Slice shallots; mince garlic.
• Drain and rinse chickpeas. 
• Pit olives if needed and roughly chop. 
• Cut lamb into large pieces and trim excess fat.
• Heat oil in a heavy pot or Dutch oven with tight-fitting lid. 
• Add lamb and brown on all sides. Remove and set aside.  
• Add the shallots, garlic, paprika and sauté until tender and starting to brown, about 5 minutes. 
• Return the lamb to the pot, add herbs, wine, tomato, chickpeas and squash. 
• Cover, turn heat to low and braise for 60 minutes.  
• When done, spoon meat and vegetables onto a platter and serve.