published
Anthony Worrall Thompson's Moroccan lamb stew with pumpkin is the perfect mid-winter dinner for using up any leftover lamb you might have in the fridge. Taking key ingredients in North African cooking - harissa and pickled lemons - Anthony Worrall Thompson has devised a lamb stew recipe that brings Morocco to your kitchen. This easy and delicious lamb stew is great for the whole family and we love serving it with warm flatbreads or bulgar wheat. Or both!
Ingredients
- 450g (1lb) lean leg of lamb, cut into 2.5cm (1in) cubes
- 1½ tsp ground black pepper
- 1tsp olive oil
- 1 large onion, roughly diced
- 4 garlic cloves, crushed
- 4 tomatoes, skinned and diced
- 1tbsp harissa or hot pepper paste
- 400g (14oz) tin of chickpeas in water, drained and rinsed
- 350g (12oz) trimmed and peeled pumpkin, cut into 2.5cm (1in) cubes
- 1 pickled lemon, finely diced
- 2tbsp chopped mint
- 1tbsp chopped coriander
WEIGHT CONVERTER
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Method
- 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.
