Lamb tajine and winter squash with honey and saffron

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Ingredients

Serves 4

• 1 deboned lamb shoulder weighing approx. 1 ¾ lb (800 g)
  
• 1 ¾ lb (800 g) winter squash
  
• 3 onions
  
• 1 ½ fl oz (50 ml) peanut or sunflower oil
  
• 1 tsp of cumin, coriander, ginger, and paprika, in powder
  
• ½ tsp cinnamon
  
• Saffron
  
• 1 oz (30 g) butter
  
• 2 tbsp liquid honey
  
• Salt and pepper
  
• 1 bunch fresh coriander

Preparation

• Steep the saffron in warm water for at least one hour prior.
  
• Cut the meat in cubes
  
• Peel and finely chop the onions
  
• Peel the winter squash and cut it into slices that are quite thick
  
• Preheat the oven to 325°F (160°C) Finely chop the coriander leaves

Preparation and cooking of the tajine:

• In a large bowl, mix the meat cubes, spices and salt together well
• In a frying pan, heat half the oil and cook the meat cubes until they are brown
  
• Remove them from the frying pan and place them on a tajine dish; brown the
• chopped onion in the frying pan using the rest of the oil
  
• Add the onions to the meat in the tajine dish, pour in 2 cups of water and cook in the oven for 1 hour
  
• In a frying pan, brown the winter squash in butter on its 2 sides, and then coat the slices with the honey
  
• Add to the meat and cook another ½ hour
  
• Just before serving sprinkle the chopped coriander over the meat and winter squash
  
• Serve hot

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