Instructions

1. Finely chop the onion and garlic. Peel the squash, remove the seeds, then dice the flesh. Cut the pepper and carrot into 3 cm pieces.
2. Heat half of the oil in a large casserole or tagine dish and brown the lamb. Transfer the meat to a plate, pour away the fat.
3. Add the remaining oil and gently fry the onion and the garlic for about 8 minutes, until soft. Add the cinnamon and star anise, then the chopped vegetables. Put the lid on and gently sauté for 10 minutes over low heat. Return the lamb, add the ground spices and stir for a minute, then add the pastes and coat well.
4. Pour in the tinned tomatoes and enough water to cover the lamb and veggies. Season with salt & pepper. Cover, bring to the boil, then simmer for 60 minutes, until you get a sticky, thick sauce.
5. Add the drained chickpeas and dried fruits. Cook for another 30 minutes. If the sauce is too thick, add more water.
6. Stir in the chopped coriander just before serving.