One Pot Moroccan Lamb

A delicious Moroccan style lamb casserole, real comfort food in the colder months. For a vegetarian option just substitute the lamb for two cans of chick peas and use vegetable stock.

Preparation time 30mins
Cooking time 1hour 45 mins
Oven temp. 180°C (350°F)

• 600g lamb - diced neck or leg
• 100g dried apricots
• 3tbsp olive oil
• 1 large onion - finely chopped
• 2 garlic cloves - thinly sliced
• 1tsp ground cumin
• 1tsp ground coriander
• 1tsp ground cinnamon
• 400g can cherry tomatoes
• 300ml lamb stock
• 3 tbsp ground almonds
• 2 large courgettes - cut into large chunks
• 1 butternut squash approx 500g peeled and cut into chunks
• 4 tomatoes - skinned and quartered
• 2 tbsp harissa paste
• 2 tbsp fresh parsley
• Salt and pepper for seasoning

pre heat your oven to 180°C (350°F). Heat two tablespoons of the olive oil in a flameproof casserole and over a high heat add the lamb in batches until browned on all sides. Remove from the pot and reserve for later.

Peel and finely chop the onion and add to the pot with the remaining oil and fry on a medium heat for approx 10 mins until soft. Finely slice the garlic and add to the pot with the 3 spices, cumin, coriander, cinnamon and continue to fry for 2 - 3 more mins.

Return the lamb to the casserole adding the apricots, stock, canned tomatoes and ground almonds. Season with salt and pepper stir well and heat to a simmer. Cover and cook in the oven for 1 hour.

Wash and chop your courgettes into large chunks. Peel your squash and cut in half, remove the seeds with a spoon and chop into large chunks. De-skin your tomatoes by cutting crosses into the bottom and pouring boiling water over them. Leave them in the water for about a minute and the skins can be peeled off easily. Be careful not to scald your fingers. Once peeled cut tomatoes into quarters.

Remove the casserole and add the courgettes, squash, tomatoes and harissa paste, add a little extra water if needed. Stir well and return to the oven for a further 45 mins.

Stir in the chopped parsley and season to taste, serve and enjoy. Great accompaniment to cous cous, mashed potato or rice with peas or green beans.

This dish can be made in advance and reheated and can be frozen for up to 3 months. Defrost fully and reheat thoroughly before serving.