You are here:

Moroccan lamb stew with pumkin and pickled lemon

Antony Worrall Thompson
Harissa and pickled lemons are an integral part of North African cooking and a perfect foil for lamb in Antony Worrall Thompson’s satisfying dish

Moroccan lamb stew with pumkin and pickled lemon

Method

1. Coat the lamb in the black pepper. Heat the oil in a large non-stick saucepan, add the meat and brown on all sides.

2. Add the onion and garlic and cook until the onion is soft and is slightly browned, adding a splash of water if necessary to prevent sticking.

3. Add the tomatoes, harissa and 425ml water. Bring to a simmer, cover and cook over a medium heat for one and a quarter to one and a half hours, topping up with water as necessary, until the lamb is almost tender.

4. Add the chickpeas and pumpkin and cook for a further 15 minutes or until the pumpkin is tender. Add the lemon, mint and coriander and serve.

For more tips on keeping healthy on the inside, visit loveyourgut.com

Comments add a comment

Be the first to add a comment...

Serves: 4

Prep: 15 min
Cook: 1 hr 45 min

Ingredients
450g lean leg of lamb
1 1/2 tsp black pepper powder
1 tsp Olive oil
1 chopped large white onion
4 cloves Garlic, crushed
4 Tomatoes, skinned and chopped
1 tbsp Harissa, or hot pepper paste
400g tin chickpeas, drained and rinsed
350g trimmed, peeled pumpkin, cut into 2.5cm cubes
1 pickled lemon, finely diced
2 tbsp chopped fresh mint
1 tbsp chopped coriander