• 4servings
  • 135minutes
  • 357calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsZinc, Silicon, Potassium, Iron, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 450g (1lb) lean leg of lamb, cut into 2 1/2cm (1in) cubes

  2. 1 1/2 tsp ground black pepper

  3. 1tsp olive oil

  4. 1 large onion, roughly diced

  5. 4 garlic cloves, crushed

  6. 4 tomatoes, skinned and diced

  7. 1tbsp harissa or hot pepper paste

  8. 400g (14oz) tin of chickpeas in water, drained and rinsed

  9. 350g (12oz) trimmed and peeled pumpkin, cut into 2 1/2cm (1in) cubes

  10. 1 pickled lemon, finely diced

  11. 2tbsp chopped mint

  12. 1tbsp chopped coriander

Instructions Jump to Ingredients ↑

  1. Coat the lamb in the black pepper. Heat the oil in a large non-stick saucepan, add the lamb and cook until it has browned all over.

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

  3. Add the tomatoes, harissa and 425ml (¾ pint) 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 mins or until the pumpkin is tender. Add the lemon, mint and coriander then serve immediately.


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