Directions

Leg of lamb, deboned, trimmed of fat and cut into chunks Place lamb in skillet and brown on all sides in Harissa olive oil. Season with salt and pepper. Transfer to slow cooker.

Add: 1 cp chicken stock 1 28 oz can fire roasted tomatoes 2 garlic cloves minced 1 bay leaf 1 tsp. Cinnamon 1 tsp. cumin ½ tsp salt and pepper Set slow cooker on high and simmer for 3 ½ hours.

Add: 1 16 oz. can chickpeas 4 cups butternut squash.

Continue cooking for additional 1 ½ hours. When done, lamb should be fork tender. Serve in bowls and garnish with parsley and yogurt seasoned with lemon zest and mint. (1 cp whole milk yogurt, zest of ½ lemon, 3 mint leaves finely chopped salt and pepper. Make this 2 hours ahead of time.)