| • | Combine lentils, butternut squash, onions, and tomatoes in a large saucepan.
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| • | Add turmeric and salt.
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| • | Pour water, enough to cover the contents.
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| • | Cover the pan and simmer for 20 minutes, until the lentils turn tender.
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| • | Dry roast cumin, coriander, and cardamom in a small pan, until you can smell the aroma.
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| • | Remove and grind to a fine powder.
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| • | Heat oil in a separate pan and add lamb pieces in small batches. Brown on all sides and transfer in a large plate.
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| • | Add the ground spices in the same pan. Sauté for 2 minutes.
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| • | Add ginger, garlic, and green chilies. Mix and cook for few minutes.
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| • | Add lamb pieces and cooked lentils, squash, onions, and tomatoes. Pour 200 ml water and stir well.
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| • | Cover the pan and simmer for 1 hour. Uncover and cook for another 30 minutes, until the lamb turns soft and sauce thickens.
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| • | Sprinkle garam masala and coriander.
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| • | Serve hot with steamed rice and chapattis. |
