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.
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