Moroccan Style Butternut Squash and Lamb Stew

1. Heat the oil in a large saucepan; add the lamb and cook over a high heat for 4 - 5 minutes until browned all over, stirring occasionally.
2. Add the onion, garlic and ginger and cook for 3 - 4 minutes until softened. Stir in the tomato puree, harissa and flour and cook over a medium heat for 1 - 2 minutes. Pour in the stock, bring to the boil, cover and simmer for 45 minutes.
3. Cut the squash in half and scoop out the seeds. Peel and cut the flesh into bite-size chunks.
4. Add tomatoes, squash and chickpeas to the lamb mixture and cook for 30 more minutes, or until the squash is tender but not too soft, stirring occasionally. Stir in the Savoy cabbage and cook for a further 1 - 2 minutes.

Season to taste with salt and pepper.