This dish encapsulates everything we love about Middle Eastern cooking: we coat the diced lamb shoulder with aromatic spices - cumin, cardamon, cinnamon and saffron and braise it gently with onions and free-range chicken stock for several hours until sweet and tender.  We add roasted pumpkin and prunes for additional sweetness and then contrast this with the tangy freshness of lime juice and mint. There's no chilli heat or garlic so it's very approachable but it's still somehow sophisticated. 

Lamb, onion, cinnamon, cumin, cardamon, salt, chicken stock (free-range chicken bones, carrots, onions, celery, garlic, bay leaves, parsley, peppercorns, water), olive oil, prunes, lime juice, saffron, mint, pumpkin.

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.

Garnish with a scattering of shelled pistachios and fresh mint leaves. You could also stir through double-podded broad beans (frozen are fine) if you want to include a vegetable or serve with cous cous or basmati rice and some garlicky leafy greens like spinach or kale.

For some heat, serve with harissa swirled through yoghurt.