Saturday Morning With Jack Tame

Margo Flanagan, one half of the Two Raw Sisters, is offering up a delicious recipe for slow cooked Moroccan lamb and pumpkin.  Serves: 6  Time: 2.5 – 3 hours — 150 mins    Ingredients  2 tbsp cooking oil   1 red onion - thinly sliced  1 carrot - diced   4 cloves garlic - crushed and chopped  2 tbsp tomato paste  1 tbsp freshly grated ginger   1 tbsp cumin seeds   1 tbsp smoked paprika  2 tsp ground turmeric  1 stick of cinnamon   ½ - 1 tsp chilli flakes  1 cup dried prunes  400g canned tomatoes  2 cups vegetable stock  4 lamb shanks OR 1x 400g can of chickpeas, rinsed and drained   2 cups chopped pumpkin - deseeded and skin left on  Herby Lemon Millet   1 cup millet  2 cups water   1 cup herbs - chopped  1 lemon - zest and juice  2 tbsp extra virgin olive oil  ½ cup almonds - roasted and chopped    Method  Heat the oil in a large pot over medium heat.