9 cups Diced peeled butternut squash or pumpkin (1/2-inch dice)
3 pounds Ground lamb or beef
Mix ricotta cheese and 1/3 cup of the Skhug Sauce in small bowl until well blended. Cover and refrigerate until ready to serve. Reserve remaining Skhug Sauce to flavour the lamb hash.
Mix all of the spices in small bowl. Set aside.
Heat large skillet on medium-high heat. Add lamb; cook and stir 3 minutes. Add 4 tablespoons of the spice mixture; cook and stir until lamb is no longer pink. With slotted spoon, remove lamb from skillet and set aside. Add onion, squash and eggplant; cook and stir on medium-high heat 10 minutes. Add chickpeas, garlic and remaining spice mixture; cook and stir 5 to 6 minutes. Stir in tomatoes and browned lamb; cook until squash is tender. Stir in spinach, lemon juice and reserved Skhug Sauce; cook until spinach is just wilted.
To serve, spoon chickpea and lamb hash into serving bowls. Top with diced cucumber and a dollop of the skhug ricotta.