🍲Stews

Moroccan Lamb

Name: Moroccan Lamb
Yield: 1 serving
Ingredients: 1 tbspn olive oil; 2 tspn ras-el-hanout; 150 gm cubed lamb; 40 gm dried apricots (ready to eat - see notes 2); 50 gm onion (prepared weight); 3 tbspn chopped tomatoes; 1 clove garlic; 300 ml chicken stock (see notes 3); 1 tspn tomato purée; ¼ tspn salt; ¼ tspn ground cumin; 1 tbspn ground almonds; ¼ tspn ground coriander; 120 gm butternut squash (see notes 1); ¼ tspn cinnamon

Rich, hearty moroccan lamb built around ras-el-hanout. Low and slow for maximum flavour.

20 min

Prep

1 hr 30 min

Cook

Medium

Difficulty

Ingredients

Steps

Ingredients

Servings

1 tbspn olive oil
2 tspn ras-el-hanout
150 gm cubed lamb
40 gm dried apricots (ready to eat - see notes 2)
50 gm onion (prepared weight)
3 tbspn chopped tomatoes
1 clove garlic
300 ml chicken stock (see notes 3)
1 tspn tomato purée
¼ tspn salt
¼ tspn ground cumin
1 tbspn ground almonds
¼ tspn ground coriander
120 gm butternut squash (see notes 1)
¼ tspn cinnamon

Method

1
Preheat the oven to 180°C.
2
Prepare the butternut squash by cutting off what you need, removing the skin with a sharp potato peeler and cutting into approx 2 cm cubes. Remove any seeds if there are any in the portion you are using. (see notes 1)
3
Finely chop the onion.
4
Thinly slice the garlic.
5
If not purchased already cubed, cut the lamb into cubes. (leg of lamb if you have a choice)
6
Cut the apricots into 4 pieces (see notes 2).