1 tablespoon butter
1 tablespoon olive oil
1.5 kilos boneless lamb shoulder cut in chunks1 medium red onions, peeled and grated
2 tablespoon ras el hanout, / Moroccan ready-made spice
Salt and freshly ground black pepper
1 ½ cups of water or chicken stock
Large pinch saffron
1 cinnamon stick
2 teaspoons sugar
1 cup good quality canned chickpeas, rinsed and drained
3 cups pumpkin or butternut squash chunks
¾ cup pitted prunes, halved
½ cup dried cut apricots
2 tablespoons orange blossom water
Good quality Couscous
1. Preheat the oven to 160 degrees Celsius.
2. Coat the lamb with the grated onion, ras el hanout, or Moroccan seasoning, salt and pepper. Marinate in the refrigerator if you have time.
3. Over the stovetop, melt the butter and olive oil in a wide, heavy-bottomed oven-safe pot or preferable a large tagine. Add meat and fry until lightly browned on all sides.
4. Add the saffron, water, salt, pepper and cinnamon stick; bring to a boil. Reduce heat to a simmer and transfer to the oven covered, for 1½ hours.
5. In a large pan, heat olive oil and butter. Add the pumpkin, red onion and sugar sautéing for 10 to 15 minutes. Add the prunes, chickpeas and apricots.
6. Remove the lamb from the oven and let cool; remove the meat from the juice, leaving juice in the pot. Discard the bones and add the veggie mix in to the pot.
7. Cover with the lid, sprinkle in salt to your liking and cook together for approximately 30 minutes on 150 degrees Celsius.
8. Serve with Couscous and garnish with almonds and pine nuts.