An amazing autumn stew inspired by the warmth and depth of Moroccan flavours!
600g Northern Ireland Farm Quality Assured lamb shoulder pieces
1 tablespoon olive oil
1 large red onion, sliced
2 garlic cloves, chopped
1 tablespoon Moroccan seasoning
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
200ml lamb stock
1/2 tablespoon honey
1 butternut squash, peeled
1 red onion, sliced
120g baby spinach leaves
400g tin chick peas, drained
2 large flat breads, cut in half
2 tablespoons Greek natural yogurt
1 Pre heat an oven to 140oC / (Fan 120oC)/Gas mark 2
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.
3 Add onion, garlic, Moroccan seasoning, cumin, ginger, cinnamon to the saucepan and cook for 1 - 2 minutes, then stir in lamb stock, passata and honey.
4 Return the lamb to the pan and reduce to a medium-low heat, partially cover and cook for 45 minutes.
5 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
6 Warm the flatbread for a few minutes in an hot oven.
5 Ladle the stew into warm bowls and drizzle with a little yoghurt. Serve with warm flat breads.