1 kg boneless lamb shoulder, cut into bite size chunks
2 onions, thinly sliced
1 tablespoons fresh ginger, finely chopped
2 teaspoon Ras El Hanout
2 cinnamon sticks
400 ml passata
350 g pumpkin, cut into chunks
175 g dried apricots
3 tablespoons olive oil
Handful coriander leaves, roughly chopped
Salt and pepper
- In a large, deep pan heat the oil. Add the onions, then gently sauté until
softened and transparent, about 5 minutes. Stir in the finely chopped ginger
then add the meat in portions and fry on all sides until lightly colored. Return
all the meat to the pan, stir in the ras el hanout and cinnamon sticks, then
cook for 1 min.
- Add the passata and about 300ml water and bring to the boil, stirring
occasionally . Season with salt and pepper, then cover and simmer for approx 1.5
hours, until the lamb is tender and literally melts in your mouth.
- Add the pumpkin cubes, stir well, cover again, then cook for another 20
minutes or until the pumpkin cubes are just tender. Stir in the apricots and
heat through for 5 minutes. Taste and adjust seasoning if necessary.
- Serve immediately sprinkled with coriander leaves and bulgur.