Sour Butternut Squash Stew with Lamb

(Ekşili Balkabağı - Antalya - Mediterranean Region)

500 g butternut squash, peeled, cut in bite size
250 g lamb, cut in cubes
1 + 1/3 cup warm water
1 small onion, sliced
1 tbsp butter
1 tsp sugar
1/3 cup canned chickpeas, rinsed
~1 tbsp lemon juice
Salt
Pepper

Garnish:
1 tbsp butter
Parsley, finely chopped

Cook the lamb cubes with their own juice in a medium sized pot. Add 1 cup hot water and onions and cook on low-heat until the lamb pieces are tender. Then add the rest of the ingredients. Cover the lid, cook at low heat until the pieces of squash are softened.

Add the butter, stir. Sprinkle some parsley all over it and serve with yogurt by the side:)

2 servings.