Lamb Shoulder Tagine with Kabocha Squash and Warm Cumin Aromatics

Rinse the brown rice and bring to a simmer in 1.5 cups of water; cook until tender, about 40 minutes.

While rice cooks, season the lamb shoulder with ground cumin and Aleppo pepper.

Heat a heavy-bottomed pot or tagine over medium heat and sear the lamb until a deep, dark brown crust forms. Remove the lamb.

Add diced sweet onions to the pot, sautéing until translucent and fragrant.

Return the lamb to the pot, add enough water to cover, and braise on low for 60 minutes until the meat is fork-tender.

Add the cubed kabocha squash to the pot during the last 20 minutes of braising to soften without turning to mush.

Plate the lamb and squash over the fluffy brown rice.

Finish with a dollop of cool labneh, a dusting of fresh Aleppo pepper, and a splash of sherry vinegar to brighten the richness.