Ingredients

The following ingredients have 4 Servings
  • 400 g lean lamb (diced)
  • 1 onion (chopped)
  • 2 peppers (chopped)
  • 150 g butternut squash (peeled and cut into 1.5cm dice)
  • 1 tin chopped tomatoes
  • 2 tbsp tomato puree
  • 3 cloves of garlic (crushed)
  • 2 tsp ground cumin
  • 1 1/2 tsp paprika
  • 1/2 tsp cinnamon
  • 1/2 red chilli (finely chopped)
  • 10 g fresh coriander (chopped)
  • 2 chicken stock cubes (made up with 400ml boiling water)
  • 1 lemon (juiced)
  • 40 g snack pack dried apricots
  • 500 g potatoes (peeled and cut into large chunks)
  • 1 tin chickpeas (drained and rinsed)
  • salt and freshly ground black pepper
  • low calorie cooking spray

Instruction

  • Spray the casserole pan with low calorie cooking spray and place over a medium to high heat.
  • Place the lamb and onions in the pan and fry for 4-5 minutes until browned.
  • Add the peppers, garlic, chilli and spices and fry for another minute, allowing the spices to become fragrant.
  • Stir in the tomato puree, tinned tomatoes and stock.
  • Add the butternut squash and apricots and bring to the boil.
  • Turn the heat down to a simmer, cover and allow to gently cook for 1 hour 30 minutes, checking occasionally to make sure it doesn't dry out. You can add a little more water if it does.
  • After about an hour, put the potatoes and chickpeas in a pan of salted water and cook for 20 minutes, until the potatoes are soft.
  • When the lamb is tender, stir in the lemon juice and coriander.
  • Divide between 4 individual dishes or 1 large one.
  • Preheat the grill on a high setting.
  • Top the lamb mixture with the potato and chickpea mash, fluffing the top with a fork.
  • Pop under the grill for a few minutes until golden brown, and serve with your choice of accompaniment.