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.
You may also like
Butter bean & kale soup
A simple, but flavoursome and nutritious soup that looks and tastes luxurious. The blend of creamy butter beans, kale, and a hint of zesty lemon means it is actually really light and healthy – no cream in sight.
Hearty lentil, chorizo & tomato soup
Spice up a winter mealtime with this chunky, smoky soup. This recipe turns a mix of red lentils, chorizo, and tomatoes into a rich and filling dish.
Seasonal greens & Stilton soup
A healthy, but creamy vegetable soup, combining a seasonal mix of green vegetables with Stilton cheese. Adapt the recipe to suit whatever greens you have to hand. Use up the leftover Christmas Stilton or substitute with any strong blue cheese...