For the Lamb Stew: Heat 1 tablespoon oil in 5- to 6-quart pan over high heat. Sprinkle lamb with 3/4 teaspoon salt and 1/4 teaspoon pepper. Brown lamb in heated oil, stirring occasionally, 6 to 8 minutes. Transfer lamb to a bowl and set aside.Reduce heat under pan to medium-high. Add 1 tablespoon oil, shallots and 1/4 cup broth to pan, and stir to loosen browned bits. Cook shallots, stirring occasionally, 7 to 10 minutes, until browned (add a splash of water if drippings start to darken).Return lamb to pan, sprinkle with Arabic Baharat, add 2 cups broth, and stir again. Cover pan and bring to a boil, then reduce heat and simmer 1 hour. (Add 1/4 cup broth if pan starts to dry). Stir in rice and tomatoes, and return to a boil while you prepare the squash.For the Squash:Preheat oven to 375°F. Use a short knife to carefully cut a 4-inch lid around squash stem, pry out with a blunt table knife, and scrape out seeds from squash and lid. Brush interior of squash and lid with remaining 1 tablespoon oil. Sprinkle interior of squash and lid with remaining 1/4 teaspoon each of salt and pepper (tip to coat evenly).Set squash on rimmed baking sheet, and print with a fork in a few spots near the top.Remove stew from heat, carefully fill squash to capacity, and set lid in place. Bake until just tender inside when pierced, 70 to 90 minutes. Spoon any remaining stew into loaf pan, cover and bake 1 hr.Stir chives into squash and loaf pan just before serving. Carefully transfer squash to serving platter with two wide spatulas (but don't worry if some splitting occurs).Notes:Recipe and photo from Sunset Magazine, October 2010.
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