600 lamb neck g, cut into small chunks
1 onion, chopped
3 tbsp harissa
400 g tin chopped tomatoes
1 chicken stock cube (or concentrated liquid chicken stock)
500 g butternut pumpkin, peeled and chunked
400 g tin chickpeas, rinsed and drained
1 small bunch flat-leaf parsley chopped
- Heat a non-stick casserole pan with a lid until hot, then add the lamb and brown all over. Then add the onion and cook for 3-4 minutes until soft. Tip in the harissa and tinned tomatoes, then fill the empty tomato tin up with water and add that to the pot. Add a chicken stock cube or equivalent in concentrated liquid stock.
- Simmer for 45 minutes, then add the pumpkin and keep cooking, uncovered, until the pumpkin is tender. This should take another 20-25 minutes. Stir in the parsley and serve.