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3 tbsp olive oil
1.5kg boneless leg of lamb, cut into 3cm pieces
2 onions, sliced
3 garlic cloves, crushed
3 tsp ground cinnamon
3 tsp cumin seeds
3 tsp ground ginger
3 pinches saffron
2 x 400g can chick peas, rinsed and drained
100ml lamb stock
3 x 400g can peeled plum tomatoes
1 butternut squash, peeled, deseeded and cut into large chunks
2 tbsp chopped flat leaf parsley
2 tbsp chopped coriander
2 tbsp chopped mint
1. Heat 1 tbsp oil in a pan and brown the lamb in batches, deglazing the pan with a little water between each batch; add extra oil if necessary. In separate bowls, set aside both the lamb and the deglazing liquid.
2. Add the remaining oil to the pan and fry the onion on a medium heat for 5 minutes until lightly golden. Add the garlic and spices, and stir for 30 seconds.
3. Return the meat and deglazing juices to the pan with the chick peas, stock and tomatoes. Bring to the boil, cover and simmer for 1 hour, stirring occasionally.
4. Add the squash, then the herbs, reserving a handful to garnish. Cook for 15 minutes, then uncover and cook for 10 minutes to reduce the sauce slightly. Season, scatter over the reserved herbs and serve.
Typical values per serving:
This recipe was first published in July 2011.