Dry your meat using kitchen paper.
In a large saucepan, over a very high heat, brown the meat in a little of the oil. Brown small batches at a time so the pan isn't over crowded. Remove from the pan and set aside.
Use a little water to de-glaze the pan if the meat starts to stick.
Add any remaining oil and fry the onions, garlic, ginger, cumin and Koekkruiden if using (or cinnamon and mixed spice).
Fry for 5 - 10 minutes until well softened and dark in colour.
Meanwhile, add your saffron to your hot stock in a jug.
Add the meat back to the pan, along with the onion mixture, stock, saffron and chopped tomatoes.
Simmer over a very low heat, with the lid on for about 2.5 hours. The meat should be very soft.
Add in the butternut squash and drained, rinsed chickpeas. Cook for a further 30 minutes.
When cold, pack into plastic containers, label and freeze.