A tagine by any other name, except this doesn't have the dried fruit. Nonetheless, it's still a great dish, good and warming for those autumn evenings and a nice reminder of the heat of summer!
Ingredients
3 tbsp olive oil
500g cubed lamb
2 onions, roughly chopped
4 garlic cloves, crushed
2.5cm piece fresh root ginger, grated
1 tbsp tomato purée
1 tbsp harissa paste (or to taste!)
25g plain flour
1.2 litres lamb or vegetable stock
1 butternut squash
4 tomatoes, roughly chopped (alternatively, use a tin of tomatoes and reduce the stock liquid)
400g can chickpeas, drained and rinsed
225g baby spinach
2 tbsp lemon juice
Couscous and crusty bread to serve
Method
Heat the oil in a large casserole, add the lamb and brown all over, stirring occasionally. Lower the heat to medium then add the onion, garlic and ginger and cook for another 3 or 4 minutes until softened. Sprinkle in the flour and stir, then add the tomato purée and Harissa and cook for a further 1 or 2 minutes. Add the stock, bring to the boil, cover tightly and simmer for 1-2 hours - the longer the better.
Cut the squash in half and scoop out the seeds. Peel and cut the flesh into bite-size chunks.
Add the tomatoes, squash and chickpeas to the casserole and cook for 30 or so minute until the squash is tender but not too soft giving an occasional stir. Stir in the spinach and lemon juice and cook for a further 1–2 minutes. Adjust the seasoning to taste with salt and pepper.
Serve with rice or couscous and lots of crusty bread to mop up the juices!
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