Your privacy is important to us.
This website uses cookies to help deliver its services. By using this website, you agree to the use of cookies as outlined in our Privacy Policy.
Serves: 6
Oven Temp: 140 degreesMethod
- 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.
Ingredients
- 600 g Northern Ireland Farm Quality Assured lamb shoulder pieces
- 1 tbsp Olive oil
- 1 Large red onion sliced
- 2 Garlic cloves chopped
- 1 tbsp Moroccan seasoning
- 1 tsp Ground cumin
- 1 tsp Ground ginger
- 1/2 tsp Ground cinnamon
- 200 ml Lamb stock
- 400 ml passata
- 1/2 tbsp Honey
- 1 Butternut squash peeled
- 1 Red onion sliced
- 120 g Baby spinach leaves
- 400 g Tin chick peas drained
To serve:
- 2 Large flat breads cut in half
- 2 tbsp Greek natural yogurt
