Easy lamb and pumpkin stew
Tender pumpkin and lamb engulfed in a rich tomato sauce with fresh aromatics. This easy lamb and pumpkin stew is not to be missed as a whānau favourite.
Ingredients
Method
Ingredients
- 800g boneless lamb leg, diced
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tsp ground paprika
- Large handful of fresh mixed herbs (we used thyme and rosemary)
- 2 cups chicken stock
- 680g tomato passata
- ½ pumpkin, diced
Method
- Bring a drizzle of oil to medium-high heat in a large casserole dish.
- Season the lamb with salt and pepper. Cook the lamb in batches for a few minutes on each side or until golden brown. Remove from the pan and set aside.
- To the same pan, add another drizzle of oil if necessary and sauté the onion and garlic for a few minutes or until fragrant.
- Add paprika and herbs and cook for a minute. Return the lamb back into the dish, along with the juices. Pour in chicken stock and tomato passata. Season with salt and pepper and stir to combine. Bring up to a boil.
- Once boiling, reduce to a simmer, cover and cook for 20 minutes. Add the pumpkin and stir to combine. Cover and cook for a further 20-30 minutes or until the lamb and pumpkin is tender, stirring occasionally. Remove herbs before serving.