• 4servings
  • 105minutes

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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. 450 g lean leg of lamb

  2. 1 1/2 tsp ground black pepper

  3. 1 tsp olive oil

  4. 1 large white onion , chopped

  5. 4 cloves garlic , crushed

  6. 4 tomatoes , skinned and chopped

  7. 1 tbsp harissa , or hot pepper paste

  8. 400 g can chickpeas , drained and rinsed

  9. 350 g peeled pumpkin , cut into 2 1/2cm cubes

  10. 1 preserved lemons , finely diced

  11. 2 tbsp chopped mint

  12. 1 tbsp 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 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.

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