This lamb dish is fragrant and delicious, and is the perfect recipe if you fancy something a little different this Easter Sunday.
Yields: 2 servings
250g diced lamb, neck or leg
200g butternut squash, sliced
75g brown rice, rinsed
75g cooked chickpeas
2 onions, chopped
1 clove garlic, sliced
1 tsp cumin seeds
2 tsp coriander seeds
½ tsp ras el hanout
red chilli, chopped (optional)
¼ tsp ground turmeric
small bunch of coriander, leaves and stalks separated
Preheat the oven to 180 degrees. Heat a little olive oil in a casserole dish on the hob and sauté the onions for 10 minutes.
Chop the coriander stalks and add to the pan with the garlic, cumin seeds and coriander seeds and cook for 2 minutes. Add the lamb and brown the meat in the pan. Add the ras el hanout and turmeric and stir to coat the lamb.
Add the chickpeas. butternut squash and brown rice and stir well. Add the stock to the pan and add a little water to ensure the liquid covers the ingredients. Heat to simmering point and cover with a tight-fitting lid and transfer to the oven. Cook for 1 hour or until the liquid has been absorbed by the rice.
Remove from the oven, sprinkle over the coriander leaves and chopped chilli replace the lid and rest for 15 minutes before serving.