I can’t say that autumn and winter are my favourite seasons… but I do love any excuse to prepare and serve stews and other comfort food fare. The prep time is usually minimal and then you can sit back and relax with a glass of wine while the stews cook slowly, releasing their delicious aroma throughout the kitchen.
This Moroccan inspired stew is so easy to prepare and it will bring a little sunshine to your table with its vibrant colour and fragrant spices. Leave out the lamb and add some carrot and sweet potatoes to create a vegetarian version; just remember to add the sweet potato about 30 minutes into the cooking. If you want a touch of sweetness, a handful of dried apricots or raisins is wonderful in this dish.
here's what you'll need...
- 600g diced lamb
- 450ml lamb or vegetable stock
- 1 small butternut squash, peeled and cubed
- 1 large brown onion, peeled and finely diced
- 3 garlic cloves, peeled and sliced
- 1 x400g can chickpeas, drained and rinsed
- 1 x400g can chopped tomatoes
- 2 tbsp tomato paste
- 2 cinnamon sticks
- 11/2 tsp cumin seeds
- 1 tsp ground turmeric
- 1 tsp ground ginger
- fresh coriander to serve
- flaked almonds to serve (optional)
- couscous to serve
- olive oil to fry as needed
- salt and freshly ground pepper to season