Anthony Worrall Thompson's Moroccan lamb stew
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Harissa and pickled lemons, key to North African food, add colour to this tasty lamb and pumpkin stew. Serve with bulgar wheat or warm flatbread.
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Prep time: 15 mins
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Cooking time: 2 hrs
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Serves: 4
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Skill level: Easy peasy
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
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.
www.loveyourgut.comPicture: Steve Lee
Nutritional information per portion
- Calories 357(kcal)
- Fat 18.0g
- Saturates 6.6g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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