Heat a tagine or heavy-based saucepan over medium to high heat. Add some olive oil and brown the lamb in batches. Set aside.Heat more oil and add cinnamon, cumin seeds and cardamom pods. Stir then add the onion and garlic.
Once the onion has softened, add the remaining spices and dried mint. Cook for a further minute, then stir in the honey.
Return the meat to the tagine or saucepan and add the tomatoes, tomato juice and figs. Bring to the boil, then reduce the heat, cover with the lid and simmer for 1 to 11
hours until almost tender.
Add the butternut and continue to cook for a further 20 minutes or until everything is very tender. Add the fresh mint. Season to taste with a squeeze of lemon juice, salt and freshly ground black pepper. Garnish with fresh figs, if you prefer, and more fresh mint. Serve with couscous.
Text and image source: Ideas magazine
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