Melt margarine in a large pot and fry the onion, garlic and Robertsons Cinnamon for 5 minutes.
Add the butternut, water and KNORR Vegetable Stock Pot and bring to the boil.
Allow to boil for 30 minutes or until the butternut is soft.
Heat oil in a pan and fry the Robertsons Coriander and Cumin for 2 minutes.
Add the lamb mince and brown well.
In a small bowl mix the sachet of KNORR Spaghetti Bolognaise Dry Cook-in-Sauce with the cold water to make a smooth paste.
Add the paste to the lamb mince and stir well and allow to cook for 10 minutes.
Remove pot from the heat and using a stick blender blend the butternut until smooth.
Add the mince and return to the heat and allow to simmer for a further 10 minutes.
Serve with crusty bread.