Moroccan lamb stew with pumpkin and preserved lemon

Harissa and pickled lemons are an integral part of North African cooking and a perfect foil for lamb in Antony Worrall Thompsons satisfying dish
By Antony Worrall Thompson
Moroccan lamb stew with pumpkin and preserved lemon
  • Rating:
  • Serves: 4
  • Cook Time: 1 hour 45 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 450 g lean leg of lamb
  • 1½ tsp ground black pepper
  • 1 tsp olive oil
  • 1 large white onion, chopped
  • 4 cloves garlic, crushed
  • 4 tomatoes, skinned and chopped
  • 1 tbsp harissa, or hot pepper paste
  • 400 g can chickpeas, drained and rinsed
  • 350 g peeled pumpkin, cut into 2.5cm cubes
  • 1 preserved lemons, finely diced
  • 2 tbsp chopped mint
  • 1 tbsp chopped coriander


1. Coat the lamb in the black pepper. Heat the oil in a large non-stick saucepan, add the meat and brown on all sides.

2. Add the onion and garlic and cook until the onion is soft and is slightly browned, adding a splash of water if necessary to prevent sticking.

3. Add the tomatoes, harissa and 425ml 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 minutes or until the pumpkin is tender. Add the preserved lemon, mint and coriander and serve.

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