Heat a tbsp oil in heavy based pot with a lid. Brown the lamb and add 1 tbsp flour. Coat and remove from the pot for later.

Heat another tbsp oil in the pan. Add the onion, carrot and celery and fry until soft. Add the spices and garlic and fry for a couple of minutes.

Next, add the lamb back into the pot, then the tinned tomatoes, passata, puree, stock and chickpeas. Simmer on low for 1 hour minutes. Then add the squash and simmer for another 40 minutes.

Once the lamb is soft, transfer the mixture to a pie tin. Top with feta. Then cover with puff pastry and an egg wash. Bake for 40 minutes until golden.