Description
Heat the olive oil in a heavy-based pan and add the onion and carrot. Cook for 3- 4 mins until softened.
Add the diced lamb and brown all over. Stir in the garlic and all the spices and cook for a few mins more or until the aromas are released.
Add the honey and apricots, crumble in the stock cube and pour over roughly 500ml boiling water or enough to cover the meat. Give it a good stir and bring to the boil. Turn down to a simmer, put the lid on and cook for 1 hour.
Remove the lid and ...
Instructions
Heat the olive oil in a heavy-based pan and add the onion and carrot
Cook for 3- 4 mins until softened
Add the diced lamb and brown all over
Stir in the garlic and all the spices and cook for a few mins more or until the aromas are released
Add the honey and apricots, crumble in the stock cube and pour over roughly 500ml boiling water or enough to cover the meat
Give it a good stir and bring to the boil
Turn down to a simmer, put the lid on and cook for 1 hour
Remove the lid and cook for a further 30 mins, then stir in the squash
Cook for 20 – 30 mins more until the squash is soft and the lamb is tender
Serve alongside rice or couscous and sprinkle with parsley and pine nuts, if using