Spiced neck of lamb with squash and beans

Serves: 4

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Total Time: 165

Prep Time: 15

Cook Time: 150

• 2-3tbsp olive oil
• 2 clove(s) garlic, grated
• 1 teaspoon(s) cumin, finely ground
• 1 teaspoon(s) coriander seeds, finely ground
• 1 pinch(es) cinnamon
• 1 pinch(es) paprika
• 1 pinch(es) oregano
• 700g/11?2lb scrag end of lamb (de-boned - bones kept - and the fillet cut into chunky pieces)
• 1 small butternut squash or pumpkin, cut into chunks
• 1  onion, finely chopped
• 125ml/4fl oz dry white wine (optional)
• 1 squirt tomato purée
• 600ml/1 pint hot vegetable stock
• 300g/11oz dwarf green beans, tailed and chopped
• 1 teaspoon(s) flour, for thickening

Method

1. Preheat oven to gas mark 5/190?C (180?C in a fan oven). In a small bowl, add 1tbsp oil, garlic, cumin, coriander, cinnamon, paprika and oregano. Season well with a pinch of sea salt and some freshly ground black pepper. Stir, then use to coat lamb. Marinate for 30 mins, if time permits, otherwise use straightaway.
2. In a large flame-proof, oven-proof casserole pot, heat 1tbsp oil. When hot, add lamb and bones, and cook till browned. Remove meat and put to one side. Add a little more oil, then add squash. Cook till golden, remove, then add onion, plus some salt and freshly ground pepper, and cook till transparent. Raise heat and add wine, if using. Cook till alcohol smell goes, scraping up any bits from bottom of pan.
3. Stir through tomato purée and cook for 2 mins on a low heat. Return meat to pan and pour over stock. Put on lid and place in oven for 2 hrs, adding squash and beans for last 10 mins. Remove bones from pot. When ready, if you want to thicken gravy, put dish on hob and stir through a mixture of flour and 1tsp water and cook for about 5 mins, taste and season again if it needs it.

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