Ingredients

• 2 tablespoons vegetable oil
  
• 1 ¹/₂ pounds lamb shoulder, in 1-inch cubes
  
• Salt
  
• 1 medium onion, chopped
  
• ³/₄ cup roughly chopped carrots
  
• 2 cloves garlic, chopped
  
• 28 ounces chopped tomatoes
  
• 2 cups beef stock
  
• 2 sprigs thyme
  
• 1 sprig rosemary
  
• 2 cups cubed butternut squash (1/2-inch)