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Lamb, Chickpea & Pumpkin Stew

| Mains | Lamb & Mutton | Moroccan | Soup & Stew


300g Australian Lamb Leg, cut in 2cm pieces 2 1/2 tbsp olive oil 200g pumpkin, peeled and 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
Select Ingredients
  • 1X
    Carmencita Ground Ginger
  • 1X
    Frozen Australian Bone in Lamb Leg Cubes
  • 1X
    Iliada Kalamata Extra Virgin Olive Oil
  • 1X
    El Doha Ground Cumin
  • 1X
    Gourmet Essentials Vegetable Stock
  • 1X
    California Garden Chickpeas
+ Add Selected Ingredients to Cart  EGP683.50

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  1. Heat 1 tbsp olive oil in a large saucepan over medium-high heat.
  2. Add vegetables and saute for 3 min. until they start to soften. Stir in spices until fragrant, then add stock, chickpeas and tomatoes & bring to a boil.
  3. Reduce heat to medium, season to taste with sea salt and pepper and simmer for about 40 min to 1 hour.
  4. Season meat with sea salt & fresh pepper and set aside.
  5. Heat 1 tbsp olive oil in a large casserole and add half the meat. Cook over medium-high heat for 3-4 min until evenly browned.
  6. Remove the meat and add the remaining cubes to the casserole. Cook for 3 min, or until brown. Remove from casserole and add to the first batch.
  7. Add the onions to the casserole followed by the garlic. Saute for 1-2 min and then add the lamb cubes. Sprinkle the flour on top and stir to coat.
  8. Add the stock, spices, bay leaf, chickpeas & tomatoes. Bring to a boil and simmer for around 40 min. Add the pumpkin and simmer for an additional 20 min.
  9. Stir in a handful of the parsley & a squeeze of lemon juice. Serve hot with a dollop of thick yogurt.
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