Moroccan Butter Nut Squash &Lamb
Ingredients
-
Dead Easy "Exotic
- 750g Butter Nut Squash cut into cubes
- 500g Lean Irish Lamb, cubed
- Olive Oil
- 1 large Onion, chopped
- 3 cloves of crushed Garlic
- 1tsp of ground Turmeric
- 1 Chopped Chilli
- 1 Cinnamon stick
- 2 Carrots chopped
- 600ml Vegetable Stock
- 400g tin of chick peas – drained
- Hand full of Coriander leaves, chopped
- 400g couscous (to serve)
Method:
1. Saute onions and garlic over a medium heat in the inner pot then add the lamb, carrots and spices
2. Reduce heat and add stock, bring slowly to the boil
3. Turn down the heat, cover and simmer for 8 minutes, stirring occasionally
4. Add Squash & chickpeas and bring back to boil then simmer for 5 more mins with the lid on.
5. Turn off the heat & transfer the inner pot to the vacuum-insulated outer pot to slow cook.
6. Leave for a minimum of 3 hours. Leave for longer and it will improve.
7. Just before serving remove add coriander salt & pepper to taste.
Serve with couscous
The Thermal Chef's Recipes 
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