2 H 30 MINS
- 2 tbsp vegetable oil
- 900 g diced lamb
- 2 onions, roughly chopped
- 3 cloves minced garlic
- 2 tsp ground cinnamon
- 2 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp sweet paprika
- 1/2 tsp chilli powder
- 120 g dried apricots, halved
- 500 g butternut squash, diced
- 550 ml water
- 1 Knorr Lamb Stock Pot
- 2 x 400 g can chopped tomatoes
- A handful of chopped coriander
Heat oven to 160°C, 150°C fan, or Gas mark 3.
Heat half the oil and fry the lamb in batches until it’s brown all over. Once all the meat is browned, place on a plate.
Heat the rest of the oil and fry the onions for 2 minutes until they begin to soften. Add the garlic, cinnamon, cumin, turmeric, paprika and chilli and fry the spices for a few minutes.
Place the lamb back in the pan, and add the apricots and the butternut squash. Pour the chopped tomatoes, water and the Lamb Stock Cube into the pan and increase the heat, bringing the contents to the boil.
Then cover the dish with a lid and place in the oven for 2–2 1/2 hours or until the lamb is tender.
Scatter the chopped coriander as a garnish when you serve.
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