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Moroccan lamb stew with pumpkin and preserved lemon
- Prep time:
- 15 mins
- Cook time:
- 1 hrs 45 mins
- Serves:
- 4
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
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Ingredients
- 450g lean leg of Lamb
- 1½ tsp ground black pepper
- 1 tsp Olive oil
- 1 large white Onion, chopped
- 4 cloves Garlic, crushed
- 4 Tomatoes, skinned and chopped
- 1 tbsp Harissa, or hot pepper paste
- 400g can Chickpeas, drained and rinsed
- 350g peeled pumpkin, cut into 2.5cm cubes
- 1 Preserved lemons, finely diced
- 2 tbsp chopped Mint
- 1 tbsp chopped Coriander
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 1¼-1½ 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 preserved lemon, mint and coriander and serve.
For more tips on keeping healthy on the inside, visit loveyourgut.com
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