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. Serve with bulgur wheat or warmed flatbread. Per portion: 357 kcal, 18g fat, 6.6g sat fat, 0.28g sodium Recipe by Anthony-Worrall Thompson Supplied by www.loveyourgut.com