Lamb Stew with Pumpkin, Bell Pepper and Onions

Ingredients

• 500 g Hokkaido pumpkin
• 3 red bell peppers
• 2 red onions
• 2 Garlic cloves
• 3 sprigs rosemary
• 750 g lamb meat (from the shank, boneless, ready to cook)
• Salt
• ground pepper
• 2 tbsp Vegetable oil
• 500 ml vegetable stock
• nutmeg
• 0.5 tsp cinnamon powder
• 1 pinch Cardamom

Instructions

1. 1.

   Wash and halve the pumpkin and bell peppers, remove seeds and cut into thin strips. Peel the onions and slice them into wide strips. Separate the garlic cloves and finely chop. Wash the rosemary, shake dry and strip the needles from the stems. Rinse the lamb, pat dry, trim if necessary, cut into 5 cm pieces and season with salt and pepper.

2. 2.

   Heat oil in a large pot and sear the lamb on all sides until browned. Remove and set aside. Sauté the vegetables with garlic and rosemary in the lamb fat for 2–3 minutes. Deglaze with stock, return the lamb, season with salt, pepper, nutmeg, cinnamon and cardamom, then simmer over medium heat for 40–45 minutes. Taste again before serving.