Squash venison tagine

Ingredients

• 3 tbsp rapeseed or sunflower oil
• 600g squash or pumpkin, peeled, seeds removed and cut into large pieces
• 250g shallots, halved
• 450g stewing venison (shoulder or shin is best), cut into large pieces
• 1 tbsp cumin
• 1 tbsp coriander seeds
• 1 tsp black peppercorns
• 1 cinnamon stick
• 2 cloves
• bunch coriander, stalks roughly chopped, leaves picked
• thumb-sized piece ginger, peeled and roughly chopped
• 3 garlic cloves, crushed
• 1 fat red chilli, deseeded and roughly chopped
• good pinch of saffron
• 500ml chicken stock
• 8 pitted prunes, halved
• 2 tbsp pomegranate molasses
• bulghar wheat or brown rice, to serve
• natural yogurt, to serve

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