Following on from my earliest post on Gut Week, which contained a delicious recipe for Oriental Tofu Kebabs, here is the second recipe suggestion – courtesy of Love your Gut
This is one of my favourite recipes, full of colour and flavour. Harissa and pickled lemons are an integral part of North African cooking and are a perfect foil for lamb in this satisfying dish.
Serve with bulgur wheat or warmed flatbread. I madfe this dish over the weekend and served it with warmed flatbread – a suggestion I heartily recommend!
Moroccan lamb stew with pumpkin and pickled lemon
SERVES 4
450g (1lb) lean leg of lamb, cut into 2.5cm (1in) cubes
11/2 teaspoons ground black pepper
1 teaspoon olive oil
1 large onion, roughly diced
4 garlic cloves, crushed
4 tomatoes, skinned and diced
1 tablespoon 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 2 tablespoons chopped mint 1 tablespoon chopped coriander
1 Coat the lamb in the black pepper.
2 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 is slightly brown, adding a splash of water if necessary to prevent sticking.
3 Add the tomatoes, harissa and 425ml (3/4 pint) water. Bring to a simmer, cover and cook over a medium heat for 11/411/2 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 lemon, mint and coriander. Serve immediately.
Per portion: 357 kcal, 18g fat, 6.6g sat fat, 0.28g sodium