Lamb and pumpkin casserole

Frozen joints of boneless lamb, such as shoulder, can be found in most supermarkets.
Spanish chorizos are sold cooked and uncooked: either type can be used for this casserole, but the cooked type is the most commonly available. If you have difficulty buying chorizos, use kabanos or a similar type of strong-flavoured sausage.


serves 12
1.5 kg (3 lb) boned lamb, trimmed of fat and cut into 2.5 cm (1 inch) cubes
1 kg (2 lb) pumpkin, peeled and cut into 1 cm (1/2 inch) cubes
4 tablespoons vegetable oil
2 large onions, chopped
4 cloves garlic, crushed
400 g (14 oz) can tomatoes
600 ml (1 pint) beef stock
1 teaspoon dried oregano
freshly ground black pepper
350 g (12 oz) chorizo sausages, sliced
2 x 400 g (14 oz) cans chick-peas
sprigs of parsley, to garnish


1. Heat the oil in a large flameproof casserole, add the lamb (in batches if necessary) and fry over brisk heat until evenly browned on all sides. Remove the casserole from the heat and transfer the browned meat with a slotted spoon to a large plate. Set aside.

2. Return casserole to the heat. Lower the heat, add the onions and garlic and fry gently for 5 minutes until the onions are soft and lightly coloured.

3. Add the tomatoes with their juice, the stock, oregano and salt and pepper to taste. Bring to the boil, return the meat with its juices to the casserole, then add the chorizos. Stir well, lower the heat slightly, then cover and simmer gently for 30 minutes.

4. Add the pumpkin cubes to the casserole together with the chickpeas and their canned liquid. Cover, bring back to the boil, then reduce the heat slightly and simmer gently for a further 30 minutes.

5. Skim off any excess fat from the surface and taste and adjust seasoning if necessary.

6. Garnish with sprigs of fresh parsley and serve at once, straight from the casserole.

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