Moroccan Lamb stew with Pumpkin and Preserved Lemon

Moroccan Lamb stew with Pumpkin and Preserved Lemon -

Harissa and pickled lemons are an integral part of North African cooking and a perfect foil for lamb in this satisfying dish.

INGREDIENTS:

450 g lean leg of lamb
1½ tsp ground black pepper
1 tsp olive oil
1 large white onion, chopped
4 cloves garlic, crushed
4 tomatoes, skinned and chopped
1 tbsp harissa, or hot pepper paste
400 g can chickpeas, drained and rinsed
350 g peeled pumpkin, cut into 2.5 cm cubes
1 preserved lemons, finely diced
2 tbsp chopped mint
1 tbsp chopped coriander

METHOD:

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 425 ml 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.