Moroccan Lamb Casserole

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 2
• 1 lb diced tender lamb (500g)
• 1 tablespoon olive oil
• 2 teaspoons grated ginger
• 2 cloves garlic, peeled and crushed
• 2 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon asian sweet chili sauce
• 8 ounces winter squash, thinly sliced,250 g (pumpkin)
• 4 ounces spinach leaves, shredded roughly (100g)
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/2 cup chicken stock
• 2 tablespoons chopped fresh cilantro

Recipe

• 1 preheat oven to 350f (180c).
• 2 heat oil in a large skillet and stir-fry the diced lamb in two batches until browned.
• 3 add ginger, garlic, coriander, cumin and paprika, and stir fry a further minute to cook the spices.
• 4 add chili sauce, squash, spinach, lemon juice, 1/2 teaspoon salt (or to taste), and chicken stock, and mix well.
• 5 transfer contents of skillet to a casserole dish, cover tightly and cook in the oven for 45 minutes.
• 6 check once or twice during cooking that the liquid has not evaporated, and add a little more stock if necessary.
• 7 when the meat and squash are tender, stir through the fresh cilantro and serve with rice.