Instructions: Preheat oven to 450 degrees and set oven racks in middle and lower thirds of oven.

In a large bowl toss tomatoes and eggplant with 1 tablespoon oil and salt and pepper to taste. In a large shallow baking pan arrange tomatoes and eggplant in one layer. In bowl, toss bell peppers, onions, and carrots with 1 tablespoon oil and salt and pepper to taste. In another large shallow baking pan arrange pepper mixture in one layer.

Roast vegetables in middle and lower thirds of oven, stirring occasionally and switching pans halfway through roasting, until golden brown and tender, about 20 minutes. If desired, peel tomatoes.

Pat lamb dry and season with salt and pepper. While vegetables are roasting, in a large heavy kettle (about 8-quart capacity) heat 1 tablespoon oil over moderately-high heat until hot but not smoking and brown lamb in 2 batches, transferring with a slotted spoon to a bowl.

Add remaining tablespoon oil to kettle and cook squash, garlic, and spices over moderate heat, stirring, 2 minutes. Return lamb to kettle and add roasted vegetables and broth. Bring stew to a boil and simmer, covered, 1 hour.

Stir in quinoa and simmer, uncovered, stirring occasionally, 30 minutes, or until quinoa is tender. Discard cinnamon sticks and add water to thin stew if desired. Serve stew garnished with almonds.

This recipe yields 6 to 8 servings.

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