Warm Moroccan-spiced lamb salad with couscous

(serves 8)

Prep time: 2 hours

Cooking time: 90 mins Ingredients 4 tbsp olive oil, plus more for frying 2 garlic cloves, crushed 1 tsp cumin seeds, crushed 1 tsp coriander seeds, crushed 1 tsp turmeric powder pinch cinnamon powder pinch ground cloves 2 star anise 1 kg deboned leg of lamb, trimmed

and cut into 2.5cm cubes 1 red onion, chopped 500ml lamb stock 1 lemon, zest of 400g tinned chickpeas 75g dried apricots 4 tsp pumpkin seeds 60g coriander leaves For couscous: 1 cup couscous 1 tsp vegetable stock powder pinch ground cumin pinch turmeric 1 cinnamon stick 1 cup boiling water For roasted butternut squash: 400g diced butternut squash 1 tbsp demerara sugar pinch ground cinnamon 2 tsp honey 2 tbsp olive oil

salt and pepper Method: 1. To make marinade, mix together olive oil, garlic, cumin, coriander, turmeric, cinnamon, cloves and star anise. Place lamb cubes in a non-metallic bowl, cover with marinade and toss to coat. Cover and leave to marinate for 1 hour. 2. Heat olive oil in large heavy-bottomed frying pan and brown lamb in batches. Remove from pan. 3. In same pan sauté onion for about 2 minutes or until it begins to brown. Return lamb to pan, add stock and bring to a boil. Reduce heat, cover and simmer for 1 hour. 4. Add lemon zest, chickpeas and apricots and cook for 15-20 minutes. 5. Drain liquid from lamb pan into separate small pan. Simmer until reduced to about 250ml. Return to lamb pan and toss to coat meat. 6. To make couscous, place all ingredients in heatproof bowl and cover. After about 15 minutes uncover and use a fork to fluff up grains. 7. Preheat oven to 180oC. Place butternut squash in a single layer on roasting tray, toss with remaining ingredients and cook for about 40 minutes. Remove from oven and allow to cool. 8. To assemble salad, combine couscous, lamb and butternut squash in bowl and scatter with pumpkin seeds and coriander leaves. Serve warm.