Lamb and Lentil Tagine on Pumpkin and Sweet Potato Mash with a Pumpkin and Sweet Potato Mash

Preheat the oven to 180C and bring a pan of water to the boil, add the stock and stir until disolved.

Peel and chop the brown onion, sweet potato and pumpkin.

Peel and chop garlic and ginger.

Chop the lamb into cubes, cover and set aside in the fridge.

Transfer the chopped potato and pumpkin on a baking tray and drizzle with half of the oil. Season with salt and pepper.

Heat the half of the remaining olive oil in a saucepan.

Add the onion and cook until starting to soften; 2-3 minutes.

Add the garlic and ginger.

Add the stock*, chopped tomatoes, tomato paste, honey and morrocan spice.

Add the lentils.

Reduce the heat to a simmer and cook until the lentils are tender (2-3mins).

In a another pan heat the remaining olive oil.

Season the lamb with salt and pepper and add to the pan; cook until browned on the outside and cooked to your liking.

Add the lamb to the lentil stew and stir through.

Remove the sweet potato and pumpkin from the oven.

Transfer the sweet potato and pumpkin to a saucepan/large bowl, add the cream and mash until smooth.

Distribute the mash among serving plates.

Distribute the stew among serving plates.

Garnish with coriander and serve.