400g pumpkin or butternut squash - peeled, seeded and diced
1 large tomato, chopped
2 (400g) tins chickpeas, drained and rinsed
2 tablespoons flaked almonds
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Method Prep:30min › Cook:2hr › Ready in:2hr30min
Heat the oil in a large, deep saucepan or casserole dish. Add the lamb and fry until browned. Push the meat to one side and add the chopped onion to the pan. Fry for until golden, stirring frequently, about 8 minutes.
Stir the saffron into the hot stock, then pour into the pan. Add the tomato purée, orange rind, ginger, cinnamon and coriander. Stir well, then bring to the boil. Reduce the heat, cover and leave to simmer gently for 1 1/2 hours.
Uncover the pan and take out about a teacup of the sauce. Stir in the harissa and honey, then stir this back into the pan.
Add the courgette, raisins, pumpkin, tomato and chickpeas and stir to mix. Simmer gently, uncovered, for a further 20 minutes, stirring occasionally.
Season to taste and scatter the almonds over the top, then serve. Put a little extra harissa on the table for those who like more heat.