Anthony Worrall Thompson's Moroccan lamb stew

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.

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.

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.

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.