lamb breakfast hash with skhug sauce recipe | Schwartz

Ingredients

• 125 g (5 oz) ricotta cheese
• 4 tbsp Skhug Sauce, divided (see Cooking Tip for recipe link)
• 2 tsp Coriander Ground
• 1 tsp Cumin Ground
• 1/2 tsp Caraway Seed crushed
• 1/2 tsp Coarse Ground Black Pepper
• 1/2 tsp Fennel Seed , crushed in pestle and mortar
• 150 g (6 oz) peeled butternut squash, diced
• 225 g (8 oz) ground lamb or beef
• 1 aubergine, diced
• 1 red onion, diced
• 400 g tin chickpeas, drained and rinsed
• 1 tsp Garlic Granules
• 400 g tin chopped tomatoes
• 50 g (2 oz) baby spinach leaves
• 1 lemon, juiced
• 1/4 cucumber, diced