Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 1.5 kilograms of lamb shoulder cubes and season them with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 3 tablespoons of olive oil in a large oven-safe pot or Dutch oven over medium-high heat and brown the lamb in batches for 5-7 minutes until well seared on all sides, then remove the lamb and set aside.

3. 3

   Add 2 large finely chopped onions to the same pot and cook for 5-7 minutes until softened, then stir in 4 minced garlic cloves, 2 tablespoons of grated fresh ginger, 3 tablespoons of harissa paste, 1.5 teaspoons of ground cumin, and 1.5 teaspoons of ground coriander, cooking for 2 minutes until fragrant.

4. 4

   Return the browned lamb to the pot, pour in one 400 gram can of chopped tomatoes and 500 milliliters of lamb broth, stirring to combine all ingredients, and bring the mixture to a gentle simmer.

5. 5

   Cover the pot tightly and transfer it to a preheated oven at 160 degrees Celsius (325 degrees Fahrenheit) to slow-cook for 2 hours.

6. 6

   After 2 hours, stir in 800 grams of cubed butternut squash and 100 grams of halved dried apricots, then re-cover the pot and continue to cook in the oven for another 1.5 to 2 hours, or until the lamb is fork-tender and the squash is soft.

7. 7

   Taste the stew and adjust seasoning if necessary, then ladle the Slow-Cooked Harissa Lamb with Butternut Squash and Apricots into serving bowls and garnish with 0.25 cup of freshly chopped coriander.