Moroccan lamb

Moroccan lamb

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500g lamb, diced and trimmed
1 tbsp paprika
1tbsp ground ginger
1 tbsp turmeric
1 tbsp cinnamon
1 tsp cayenne pepper
1 tsp cumin
1 tbsp olive oil
2 red onions, chopped
3 cloves garlic, peeled and chopped or grated
2 tbsp tomatoe puree

1 tin chopped tomatoes
100g pitted green olives, halved
75g flakes almonds
75g dried apricots, chopped
50g dates, chopped
1 apple, peeled and grated
Hanful of cherry tomatoes
1 pint stock
1 small butternut squash
Fresh coriander and parsley, chopped

This dish benefits from an overnight marinade
Place the lamb in a large bowl and sprinkle over the dried spices, mix to coat then cover and leave in fridge for at least an hour, overnight if you can.
1. Preheat oven to 160c
2. Heat 1 tsp oil in a casserole and add the lamb to brow on all sides (3-4mins), remove once lightly browned (this may need to be done in 2 – 3 batches).
3. Add 2 tsp oil to casserole then gently cook the onion and garlic until softened (4-5mins)
4. Add tomato puree and cook for a couple of minutes to cook out the acidity
5. Scrape out any spices from the lamb bowl and add to the casserole, add the lamb and all other ingredients except squash, coriander and parsley. Gently bring to a simmer and then place in the oven for 2 hours
6. Add the squash and cook for a further 45minutes, this can be done with the lid off to reduce the sauce
7. Serve with couscous, rice or fresh bread.

Making a large batch of this and freezing half or having it a day or two later, it often tastes better!