Moroccan Lamb Stew

Moroccan Lamb Stew | This hearty stew is an absolute winner and ideal for today’s weather ☔ So many other ways to make it whether it’s in an oven or in your slow cooker and best of all you can find all of the ingredients in your local @dunnesstores! x #BrandPartner Serves: 4 Time: 2 hours 15 mins 75g dried apricots, roughly chopped 75g sultanas 700g boneless lamb leg, cut into 2.5 cm pieces 2 tbsp olive oil 2 red onions, finely sliced 4 garlic cloves, grated 2cm (¾ inch) piece of fresh ginger, peeled and grated 1 butternut squash, peeled and chopped into bite-sized chunks 2 x 400g (14oz) tins chopped tomatoes 400ml chicken stock Sea salt and freshly ground black pepper For the spice mix: 2 tsp ground cinnamon 2 tsp ground cumin 6 cardamom pods, roughly bashed 2 tsp ground turmeric 2 tsp cayenne pepper 1 tsp salt To serve: 350g couscous, cooked Large handful of coriander, leaves picked and roughly chopped Sour cream or natural yoghurt Place the sultanas and apricots in a small bowl and pour over boiling water to cover. Set aside for 10 minutes to rehydrate slightly. Mix the spices for the spice mix together in a large bowl. Remove half of the mix and reserve for later, then add the lamb pieces into the bowl. Toss to combine then set aside in the fridge to marinate for at least 1 hour, or overnight if you have the time. When ready to cook, place a large casserole over a medium high heat. Add the olive oil and brown the meat, in batches, until golden all over. Remove the cooked lamb pieces to a plate. Reduce the heat slightly and add a dash more olive oil if needed then add the onions, garlic and ginger and fry until softened - about 6 - 8 minutes. Add the reserved spice mix and stir to coat, cooking for a further minute or two until the spices become fragrant. Add the lamb back into the pan, along with the butternut squash, tinned tomatoes, chicken stock and soaked fruit - along with any soaking liquid left in the bowl. Season with salt and pepper, lower the heat to a simmer and cook, stirring occasionally, for 1 ½ - 2 hours, until the meat is tender and the sauce has thickened. Serve to the table with the couscous, coriander and sour cream or natural yoghurt.