Prep time:
Cooking time: 4 hours
Total time:
Serves: 4
2tbsp olive oil
600g lamb neck fillet cut into 1 inch chunks
2 onions roughly chopped
1tsp Maldon salt
3 garlic cloves crushed
10cm piece of ginger peeled and chopped
1tbsp ras-el-hanout
1tsp each cumin, coriander and cinnamon
200g tomatoes (fresh or tinned)
400g chickpeas
400g butternut squash cut into 2cm cubes
400ml chicken or lamb stock
2 preserved lemons chopped
30g bunch coriander, stalks chopped, leaves reserved
To finish:
2tbsp pomegranate seeds
100g green olives
3tbsp coriander leaves
Anna Stanford of Anna's Family Kitchen website shares one of her easy yet scrumptious recipes...
One of my favourite one pots. It can be thrown together and then left in a low oven or slow cooker. Just add the squash and chickpeas for the last hour of cooking and finish with the fresh coriander, green olives and pomegranate seeds. Check out Anna’s Family Kitchen for more great ideas.
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