Indian Lamb Stew with Yogurt Sauce
Rinse meat, pat dry and cut into 3-4 cm (approximately 1 1/2 inch) long pieces. Peel onions and finely chop. Sear meat with onions in a large pot with ghee and salt. Sprinkle with turmeric, coriander, cumin and chile. Briefly cook. Deglaze with broth and simmer over low heat for about 1 hour, covered. Stir occasionally, adding water as needed.
Peel sweet potatoes and cut into thin slices. Add to meat, along with beans, during last 15 minutes of cooking.
Cut pumpkin into cubes and simmer for about 10 minutes, or until soft, in a little salted water. Drain well.
Drain cooking liquid from meat. Keep meat and vegetable warm. Puree pumpkin with orange juice yogurt and cilantro. Add cooking liquid if needed to reach desired consistency. Season sauce with salt and chile to taste. Serve sliced lamb with vegetables and sauce drizzled on top.