Lamb and Pumpkin Stew

Ingredients

• 500 g pumpkin (e.g., muskmelon pumpkin)
• 3 red bell peppers
• 3 shallots
• 500 g peeled canned tomatoes
• 4 tbsp olive oil
• 4 tbsp pitted black olives
• 200 ml vegetable broth
• Salt
• black pepper (freshly ground)
• 600 g boneless lamb loin fillet, ready to cook
• basil leaves for garnish

Instructions

1. 1.

   Peel the pumpkin, remove seeds and cut into 1.5 cm cubes. Wash the peppers, halve them, deseed and also cut into 1.5 cm cubes. Peel the shallots and quarter them. Puree the tomatoes with a slicing stick and strain through a fine sieve. In a pot heat 2 tbsp oil and sauté the diced vegetables and olives for 2‑3 minutes. Deglaze with broth and pureed tomatoes, season with salt and pepper, and simmer over medium heat for 25‑30 minutes.

2. 2.

   Preheat the oven to 220 °C (convection). Meanwhile wash the lamb loin, pat dry, trim if necessary, and season with salt and pepper. In a pan heat the remaining oil and sear the lamb on all sides until browned. Finish cooking in the preheated oven for 6‑8 minutes. Remove, let rest briefly, cut into 2 cm pieces and add to the pumpkin stew. Mix well, serve in warmed bowls and sprinkle with basil leaves.