Moroccan Lamb Stew

Name: Moroccan Lamb Stew
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 10
Cuisine: Global
Ingredients: 900 milliliters beef stock , prepared ahead of time; 500 grams butternut squash , cubed; 3 cinnamon sticks; 30 milliliters coriander; 10 milliliters cornflour , for thickening if necessary; 20 milliliters ginger; 65 milliliters honey; 2 kgs lamb , cut into medium chunks (the knuckles work best); 20 milliliters mustard powder; 45 milliliters olive oil; 2 larges onions , chopped; 125 milliliters parsley , chopped, for garnishing; 45 milliliters soy sauce; 500 grams sweet potatoes , cubed; 50 milliliters thai sweet chili sauce (or to taste); 65 milliliters brown treacle , sugar

You can never have too many main course recipes, so give Moroccan Lamb Stew a try. This recipe serves 10. Watching your figure? This gluten free and dairy free recipe has 648 calories, 32g of protein, and 43g of fat per serving. This recipe covers 37% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 2 hours and 45 minutes. A mixture of olive oil, thai chili sauce, cinnamon sticks, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the cinnamon sticks you could follow this main course with the Cinnamon Ice Cream with Cinnamon Crisps as a dessert.