Butternut Squash Stew With Lamb (Sweet & Tangy!)

Sprinkle the 800 g bone in lamb or veal shoulder with the 1 teaspoon salt. In a large pot, add the 2 tablespoons extra virgin olive oil and sear the meat for 1-2 minutes on each side until golden. Add the diced 1 yellow onion and stir for 4 to 5 minutes until softened.
Add the 2 bay leaves, 1 cinnamon stick, 5 green cardamom cloves to the pot and cover with water (use about 6 to 8 cups). Bring to a boil, then lower the heat to medium, cover the pot, and simmer for 1 to 1 1/2 hours until the meat is fork tender. See notes for how to do this step faster using an instant pot.
Peel the 1 butternut squash using a peeler and cut it in half lengthwise. Scoop out all the seeds and discard. Cut the butternut squash in the middle to separate the long side from the round side. Chop each piece across in half. Cut into 1-inch chunks.
Once the lamb or veal is tender, add the prepared butternut squash to the pot, along with the 1/2 cup tomato paste, 1/2 teaspoon salt, 2 tablespoons pomegranate molasses and the 4 teaspoons granulated sugar. Cover with water (add roughly 3 to 4 cups so the water level is covering the squash). Simmer uncovered on medium heat for 15 minutes.
Check that the squash is fork tender. Make sure you check at the 15 minute mark, as it will cook quickly and turn to mush. Taste and adjust the stew for salt. It should taste sweet and tangy. You can add a bit more sugar if needed. Serve over rice.