Moroccan Lamb Stew - cooking recipe

Ingredients

45 ml olive oil
1 5/8 kg lamb, cut into medium sized chunks (the knuckles work best)
20 ml mustard powder
20 ml ginger
30 ml coriander
3 cinnamon sticks
65 ml brown treacle, sugar
2 large onions, chopped
45 ml soy sauce
50 ml Thai sweet chili sauce (or to taste)
900 ml beef stock, prepared ahead of time
65 ml honey
500 g butternut squash, cubed
500 g sweet potatoes, cubed
10 ml cornflour, for thickening if necessary
125 ml parsley, chopped, for garnishing

Preparation

Heat the oil in a very large pot.
Add the meat, ginger, mustard, coriander, cinnamon and sugar. Brown lightly.
Add the onions and saute until translucent. Add the soy sauces, sweet Thai chilli sauce, stock and honey. Bring to the boil.
Reduce heat, cover and simmer for 1 - 1 1/2 hours or until the meat is tender. Stir frequently to prevent sticking and replensh liquids as necessary with water.
Add the butternut & sweetpotato and cook for a further 15 - 20 minutes or until cooked through and tender.
Check and adjsut seasoning. Use the cornflour to thicken only if necessary.
Sprinkle with parsley to garnish and serve with brown rice, couscous or a selection of steamed vegetables.