Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 2 tbsp olive oil
• 1 onion, finely sliced
• 2 carrots, chopped
• 17¾ oz lamb leg, cut into chunks
• 2 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 tsp ground ginger
• 1/4 tsp saffron threads, soaked in 2 tbsp hot water
• 1 tsp ground cinnamon
• 1 tbsp honey
• 3½ oz dried apricots
• 1 vegetable stock cube, crumbled
• 1 medium butternut squash, peeled and chopped (about 17¾ oz)
• 10½ oz couscous, steamed, to serve
• ¼ oz fresh parsley, chopped
• 1 tsp salt

Method

1. Heat the oil in a large casserole over medium-high heat. Brown the lamb in batches and set aside.
2. Fry the onion and carrots in the same pan for 5 minutes. Add the garlic, cumin, ground ginger and cinnamon and cook for 1 minute.
3. Return the lamb and pour in 2 cups water. Crumble in the stock cube, add the saffron and its soaking liquid, the honey and the salt. Bring to a simmer.
4. Cover and cook gently for 1 hour until the lamb is nearly tender.
5. Add the butternut squash and apricots, cover again, and cook for 25-30 minutes more until the squash is soft and the lamb is very tender.
6. Scatter with parsley and serve over steamed couscous.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).