Lamb and Vegetable Stew with Noodles

For the spaetzle noodles, mix flour, eggs and a pinch of salt in a bowl until a smooth, tough dough forms and then let rest for 30 minutes.

For the stew, cut trimmed lamb into small cubes.

Peel onion and finely chop.

Cut pumpkin flesh into cubes.

Blanch tomatoes, peel, quarter, core and dice.

Rinse broccoli and divide into florets.

Heat butter in a saucepan, brown lamb on all sides, then add onions and pressed garlic, saute for a few minutes, then add broth and season with salt, pepper and cumin. Cover and simmer for about 30 minutes.

Meanwhile boil plenty of salted water in a large pot. 

Scrape spaetzle dough with a spaetzle planer or the diameter of a wet board into the pot of boiling salted water and cook for a few minutes. The noodles are cooked when they come to the surface, remove with a slotted spoon, rinse with cold water and set aside covered.

Add poumpkin, tomatoes and broccoli to the saucepan, mix, add 300 ml (approximately 10 ounces) of water and cook for another 10-15 minutes and season to taste.