Ingredients
1/2
teasp Ground Turmeric
1/2
teasp Ground Black Pepper
2
tbsp finely chopped Onion
675g/1-1/2lb
boned shoulder of Lamb, cut into large cubes
450g/1lb
Butternut Squash, peeled, seeded and cut into 5cm/2-inch pieces
90ml/3fl.oz.
Orange or Rose Blossom Water (or plain water)
*1 x 2.5cm/1-inch Cinnamon Stick
Directions
1.
In a large bowl, mix together the oil, saffron , turmeric, pepper, ginger, cayenne and finely chopped onion until well blended. Add the meat and toss to coat.
2.
Heat a large casserole or saucepan over moderately high heat until hot then add the meat and sear on all sides.
3.
Add enough water to just cover the meat, bring to boil, then reduce the heat, cover and simmer for 1 hour.
4.
Add sliced onions, cover and simmer for a further 45 minutes until the meat is very tender.
5.
Add the apricots, mix well then raise the heat a little and cook, uncovered, until the sauce is reduced to about 240ml/8fl.oz.
6.
Meanwhile, place the squash, honey, orange or rose blossom water and cinnamon sticks in a saucepan. Bring to the boil then reduce the heat and simmer for 15 minutes.
7.
Reduce the squash cooking liquor by boiling rapidly until syrupy.
8.
Add the squash mixture to the meat mixture, mixing well, then simmer for a further 5 minutes.
9.
To serve - sprinkle with the almonds and serve hot with couscous or rice.
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