lentils and lamb and... pumpkin?

I sautéed a chopped half-onion, half-carrot, half-parsnip, and half-pepper along with a small lamb shank in lots of olive oil in my pressure cooker. I added half a cup of french green lentils, one cup water, and a tsp each of salt and cumin. Then, in a refrigerator-clearing move, I added the flesh from a small pumkin-like squash (the 'fuzz says its name starts with a "k").

I put the lid on and took the cooker to high pressure for 14 min and then let it cool down for 15 min. I opened the cooker, pulled the meat off the bone, chopped it, and stirred everything together into pumpkin-lamb dal. I added more salt, as usual. The 'fuzz made couscous to go with. Slightly sweet and very delicious!