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1
In a large, heavy-bottomed pan, fry the pine nuts in the olive oil for a few minutes until golden, then take them out with a slotted spoon.
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2
Tip in the lamb with some salt and pepper and continue frying for 15 minutes.
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3
Stir in the onions, garlic, toasted pine nuts, bay leaves, spices, mint and apricots and cook for a further 10-15 minutes, until the onions have softened.
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4
Pour in the tomato juice and stock, bring to the boil, skim then turn down the heat to a very relaxed simmer for 1-1 1/2 hours, leaving it uncovered and stirring occasionally.
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5
It's ready when the lamb becomes very soft.
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6
It should still be pretty wet - if not, stir in a glass of water.
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7
Preheat the oven to 180C/gas 4.
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8
Cut the tops off the pumpkins or squash to make lids.
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9
Scoop out and throw away the seeds and stringy bits.
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10
You may also need to trim their bottoms so they sit flat.
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11
Taste the lamb and adjust the seasoning, then pack into the squash or pumpkins.
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12
Replace the lids and put them in a lightly greased ovenproof dish and bake for 45 minutes-1 hour depending on their size.
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13
They are ready when you squeeze the outside and the flesh feels soft inside.
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14
Give yourself plenty of time to cook them properly.
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15
Pull them out of the oven and take the tops off.
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16
Share the pumpkin seeds between them and drizzle a little of the pumpkin seed oil or extra virgin over the stew with a sprinkling of sea salt.
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17
Bake topless for a further 15 minutes, but replace the lids before serving.
