Ingredients
- Olive Oil (2 tablespoons)
- Onion (1, finely sliced)
- Carrots (2, chopped)
- Lamb Leg (500 grams)
- Garlic (2 cloves, minced)
- Cumin (½ teaspoon)
- Ginger (½ teaspoon)
- Saffron (¼ teaspoon)
- Cinnamon (1 teaspoon)
- Honey (1 tablespoon)
- Apricot (100 grams)
- Vegetable Stock Cube (1)
- Butternut Squash (1 medium, chopped)
- Couscous (Steamed)
- Parsley (Chopped)
Instructions
Steps
- In a heavy-bottomed pot, heat olive oil over medium heat. Add onion and carrots, cooking for 3-4 minutes until they soften.
- Introduce diced lamb to the pot, browning it on all sides. Stir in garlic and the spices: cumin, ginger, saffron, and cinnamon. Cook for a few more minutes to release their aromas.
- Add honey and apricots, crumble in the vegetable stock cube, then pour in about 500ml boiling water, just enough to cover the meat. Stir well and bring to a boil.
- Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for 1 hour.
- After 1 hour, remove the lid and continue cooking for another 30 minutes. Then, stir in the chopped butternut squash and cook for an additional 20-30 minutes until the squash is tender and the lamb is fully cooked.
- Serve hot alongside steamed couscous and garnish with chopped parsley and pine nuts if desired.