Lamb Squash





20 min


1 hr


Like 17


  • 1 tbsp ‏Olive oil
  • 2 ‏Onions
  • 2 ‏Carrots
  • 500 grams ‏Leg of lamb
  • 3 ‏Cloves garlic, crushed
  • 1/2 tsp ‏Cumin
  • 1/2 tsp ‏Ground ginger
  • 1/4 tsp ‏Saffron strands
  • 1 tsp ‏Ground cinnamon
  • 1 tbsp ‏Clear honey
  • 100 grams ‏Soft dried apricots
  • 1 ‏Low-salt vegetable stock cube
  • 1 ‏Small butternut squash, peeled, seeds removed and cut into pieces
  • ‏Steamed rice, to serve
  • ‏Chopped parsley and toasted pine nuts
  1. Chop the lamb, onions and carrots into pieces and leave aside.
  2. Pour the oil into a saucepan and when the oil becomes hot, mix in the onions and temper for a few minutes until tender.
  3. Add the chopped carrots and cook until soft for 3 minutes.
  4. Mix in the lamb pieces, garlic and other spices, stir and temper until the ingredients are cooked.
  5. Toss in the apricots, honey and mix well.
  6. Dissolve the stock cube in a little boiling water and pour more boiling water (about 500 ml) over the ingredients to cover the meat.
  7. Cover with lid, allow to boil and cook for a little over one hour.
  8. Remove the cover and allow to cook for a few minutes more.
  9. Mix in the diced squash and let the ingredients cook for 30 minutes until the lamb is soft and tender.
  10. Garnish with pine nuts or parsley as required. Could be served with rice.



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