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1 Sprinkle 1/2 Teaspoon Of Black Pepper On The Meat. In A Large Dutch Oven, Heat 2 Tbsp Of The Olive Oil. Add The Meat And Cook Over Moderate Heat, Stirring, Until All The Juices Evaporate, About 7 Minutes. Add The Onion And Cook Stirring, Until Lightly Browned, About 10 Minutes. 2 Add The Tomato Paste, 1 Tbsp Of Paprika And 1/8 Teaspoon Of Red Pepper Flakes. Cook, Stirring Until The Mixture Begins To Carmelize. Add 1 1/2 Cups Of Water And Bring To A Boil. Cover, Reduce The Heat To A Low Simmer, And Simmer Until The Meat Is Tender, About 45 Minutes. 3 Add The Squash, Garbanzo Beans, Tomato, Garlic, 1/2 Teaspoon Of Salt, And Enough Water To Just Cover The Ingredients. Cover And Cook Until The Squash Is Tender, About 30 Minutes. 4 Stir In The Lemon Juice And Remove From The Heat. Season With Salt. Transfer The Stew To A Shallow Serving Dish. 5 Rub The 2 Teaspoons Of Paprika, 1/2 Teaspoon Of Cayenne, 1/2 Teaspoon Black Pepper, And Dried Mint Through A Fine Sieve. In A Small Saucepan, Heat The Remaining 1 Tbsp Olive Oil On Medium Heat, Until A Speck Of Spice Dropped Into The Oil Sizzles. Add The Sieved Spices And Stir For Just An Instant. Swirl The Seasoned Oil Into The Stew, Stir Once And Serve Hot.
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