Marrakech lamb with tahini squash gratin - Good Food Middle East

Ingredients

• 1.6-1.8kg boned shoulder of lamb (ask the butcher to do this for you)
• 2 tbsp olive or rapeseed oil
• 1 red onion, chopped
• 3 garlic cloves, crushed
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp sumac
• 50g fresh breadcrumbs
• small bunch parsley, chopped
• small bunch mint, chopped, plus a few whole mint leaves to serve
• 85g pistachios, roughly chopped
• 100g feta, crumbled
• 60g pack dried sour cherries
• 2 small preserved lemons, rind only, finely chopped
• 3 tbsp tahini
• Saffron yogurt, to serve (see tip for recipe)
• 1 large butternut squash, or 2-3 smaller seasonal squashes like acorn or onion
• 4 tbsp tahini
• 100ml double cream
• 300ml chicken or lamb stock