Marrakech lamb with tahini squash gratin recipe | Good Food

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