This is one of Antony Worrall Thompson’s 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.
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
Photo Credit – Steve Lee