Anthony Worrall Thompson's Moroccan lamb stew recipe

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Looking for lamb recipes, slow cooking recipes, roast lamb recipes, antony worrrall thompson recipes? 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.

  • healthy
Serves4
SkillEasy
Preparation Time15 mins
Cooking Time2 hours
Total Time2 hours 15 mins
Five A DayOne
Nutrition Per PortionRDA
Calories357 Kcal18%
Fat18 g26%
Saturated Fat6.6g g33%
Antony Worrall Thompson
By
published
in Recipes

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

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Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Antony Worrall Thompson
Antony Worrall Thompson
Celebrity chef

After leaving school, Antony Worrall Thompson studied hotel management before taking his first catering job in Essex. It wasn’t long until he was in a professional kitchen though as at the young age of 27 he moved to London and became the sous-chef at Brinkley’s Restaurant on Fulham Road. Over the years Antony has produced 32 books and counting, some of which focus on good healthy eating. 

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