Lamb And Mint Tagine - cooking recipe

Ingredients

1 2/3 lb diced lamb
1/4 cup all-purpose flour, seasoned
2 tbsp olive oil
1 tbsp Moroccan seasoning
1 1/2 lb winter squash, peeled, cubed
1 (13.5 oz) can chickpeas, drained, rinsed
1 cup chicken stock
1 None lemon, zested and juiced
2 tbsp torn fresh mint leaves
None None toasted Turkish bread, to serve

Preparation

Preheat oven to 350\u00b0F. Toss lamb in flour, shaking off excess.
Heat olive oil in a heavy-bottomed Dutch oven over high heat. Working in batches, cook lamb for 3-5 mins, until browned. Return all of lamb to pan along with Moroccan seasoning, squash, chickpeas, chicken stock, lemon zest and lemon juice. Bring to a boil, cover and transfer to oven to braise for 1 hour, stirring occasionally, until lamb is very tender.
Sprinkle with mint and serve with toasted Turkish bread.