Lamb Stew With Pearl Barley & Butternut Squash

Cut the lamb into 3cm chunks and toss with a little olive oil. Peel and finely slice the red onion and garlic cloves. Heat a large casserole pan over a high heat, add the lamb chunks and cook for 3-5 mins, turning as they brown. Try not to move them around too much, you want to get a nice dark brown colour on each side before you turn the chunks. Remove and set aside on a plate.

Turn the heat down to medium, add a splash of olive oil and add the onions along with a big pinch of salt, sizzle for 10 mins, until softened, then add the garlic and cook for 2 mins, then add the tomato purée and spices and stir well, cook for 2 mins further.

Add the red wine and chicken stock, and simmer for 5-10 mins. Once the liquid is simmering, add your lamb back in and turn down the heat to low before covering. You'll want to cook this on a gentle simmer for 3 hours until the lamb becomes extremely tender.

Meanwhile, peel, deseed and butternut squash and cut it into 2-3 cm chunks. Once your lamb has simmered for 3 hours, add your squash chunks to the pot and cover with a lid and cook for 20 mins. Add the pearl barley and cook for another 20 mins.

Remove the lid, and add ½ the lemon juice, you might need to add more water to loosen the stew. Spoon the stew into bowls, top with a dollop of yoghurt, drizzle with olive oil and season with salt and pepper. Finish with a scattering of mint leaves and serve.