Moroccan lamb stew with pumpkin and preserved lemon

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

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.

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.

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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