Ingredients

800 g legs of lamb diced into 3 cm chunks 1½ tablespoons Olive Oil 1 large Onion sliced 2 large cloves Garlic crushed 1 teaspoon ground Cinnamon 1½ teaspoons cumin seeds 1 teaspoon ground Ginger 2 good pinches Saffron 410 g can Chickpeas drained 450 ml lamb stock 400 g can peeled plum tomatoes 200 g Cous cous 30 g sunflower seeds 25 g pack fresh Coriander roughly chopped 15 g fresh Mint roughly chopped 550 g Butternut Squash peeled and cut into 2cm chunks salt and freshly ground black pepper

Description

Brown The Lamb In Batches In A Deep Non-stick Large Saucepan Over A High Heat With A Tablespoon Of Oil, And Set Aside. Add The Remaining Oil To The Pan And Fry The Sliced Onion Over A Medium Heat For 5 Minutes Until Slightly Golden, Stirring Occasionally.

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