1 butternut squash, peeled, deseeded and cut into large chunks
2tbsp flat leaf parsley, chopped
2tbsp coriander, chopped
2tbsp mint, chopped
Instructions
Heat 1tbsp oil in pan and brown lamb in batches, deglazing pan with little water between each batch; add extra oil if nec. In separate bowls, set aside both lamb and deglazing liquid.
Add remaining oil to pan and fry onion on medium heat for 5mins until lightly golden. Add garlic and spices and stir for 30secs.
Return meat and deglazing juices to pan with chick peas, stock and tomatoes. Bring to boil, cover and simmer for 1hr, stirring occasionally.
Add squash, then herbs, reserving handful to garnish. Cook for 15mins, then uncover and cook for 10mins to reduce sauce slightly. Season, scatter over reserved herbs and serve (with couscous).