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Export 17 ingredients for grocery delivery
Step 1
Spray the casserole pan with low calorie cooking spray and place over a medium to high heat.
Step 2
Place the lamb and onions in the pan and fry for 4-5 minutes until browned.
Step 3
Add the peppers, garlic, chilli and spices and fry for another minute, allowing the spices to become fragrant.
Step 4
Stir in the tomato puree, tinned tomatoes and stock.
Step 5
Add the butternut squash and apricots and bring to the boil.
Step 6
Turn the heat down to a simmer, cover and allow to gently cook for 1 hour 30 minutes, checking occasionally to make sure it doesn't dry out. You can add a little more water if it does.
Step 7
After about an hour, put the potatoes and chickpeas in a pan of salted water and cook for 20 minutes, until the potatoes are soft.
Step 8
When the lamb is tender, stir in the lemon juice and coriander.
Step 9
Divide between 4 individual dishes or 1 large one.
Step 10
Preheat the grill on a high setting.
Step 11
Top the lamb mixture with the potato and chickpea mash, fluffing the top with a fork.
Step 12
Pop under the grill for a few minutes until golden brown, and serve with your choice of accompaniment.
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