Like a warm hug for your mouth. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Season the cubed lamb with salt and pepper and let marinate in the fridge overnight or as long as possible. In a large stock pot (or instant pot), heat olive oil over medium heat and brown all sides of the lamb. Don't stir it around too much -- let it get a nice color. Remove the lamb to a plate and set aside, leaving oil in the pot. Add the chopped onion, minced garlic and cook for about 5 minutes, stirring frequently.
Add all of your seasonings and stir well. If using flour (for a thicker stew), sprinkle it over the top, stir well again and cook for about 1 minute. Add the tomatoes, broth (or water) and return the meat to the pot. Simmer over med-high and then reduce and cover.
Let simmer for a couple of hours. When the lamb is tender add the cubed butternut squash and continue to simmer for 30 minutes or so until the lamb is fall-apart tender and squash is cooked. Stir in the cooked chickpeas and serve with parsley or cilantro.