An amazing autumn stew inspired by the warmth and depth of Moroccan flavours!
Prep: 10 minutesmins
Cook: 1 hourhr
Serves: 6
Oven Temp: 140 degrees
Method
Pre heat an oven to 140oC / (Fan 120oC)/Gas mark 2
Heat olive oil in a large heavy-based saucepan over medium-high heat and seal the lamb pieces for 3 - 4 minutes until brown. Remove to a plate, cover with tin foil and keep warm.
Add onion, garlic, Moroccurn tan seasoning, cumin, ginger, cinnamon to the saucepan and cook for 1 - 2 minutes, then stir in lamb stock, passata and honey.
Return the lamb to the pan and reduce to a medium-low heat, partially cover and cook for 45 minutes.
Add the butternut squash and continue to cook for 10 - 15 minutes until tender. Stir in spinach leaves, chick peas and cook for 1 - 2 minutes
Warm the flatbread for a few minutes in an hot oven.
Ladle the stew into warm bowls and drizzle with a little yoghurt. Serve with warm flat breads.