Lamb, Chickpea & Pumpkin Stew

INGREDIENTS
  • 300g Australian Lamb Leg, cut in 2cm pieces
  • 2 1/2 tbsp olive oil
  • 200g pumpkin, peeled & diced
  • 2 celery stalks
  • 1 onion, diced
  • 1 red capsicum, diced
  • 2 cloves garlic, finely chopped
  • 1 1/2 tsp ground ginger
  • 1 1/2 tsp ground cumin
  • 1 bay leaf
  • 1 1/2 tsp smoked paprika
  • 1 cinnamon stick
  • 3 cups Gourmet Essentials vegetable stock
  • 800g canned chickpeas, drained & rinsed
  • 400g chopped tomatoes
  • To serve, chopped parsely or coriander & juice of 1 lemon
METHOD
  1. Season lamb with sea salt & fresh pepper; set aside.
  2. Heat 1 tbsp olive oil in a large casserole dish & add the lamb.
  3. Cook over medium-high heat for 3-4 min. until evenly browned. Remove meat & set aside.
  4. Add the onions to the casserole dish followed by the garlic & capsicum. Sauté for 1-2 min. & then add the seared lamb cubes.
  5. Add the stock, celery, spices, bay leaf, chickpeas & tomatoes.
    Bring to a boil & simmer for 40 min. Add the pumpkin & simmer for
    an additional 20 min.
  6. Stir in a handful of the parsley, a squeeze of lemon juice & serve
    with basmati rice.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s