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Slow cooked Moroccan Lamb w/ roast pumpkin



  • 1 kilo Lamb Forequarter chops

  • 3 tbs Olive Oil

  • 1 medium Onion

  • 3 cloves Garlic


  • 1/2 small Pumpkin (cut in chunks)

  • 2 tbs Ras El Hanout

  • 1 tbs Smoked Paprika

  • 1 tbs Ground Cumin

  • 1 tsp Fresh Thyme

  • 1 tbs Coriander seeds (crushed)

  • 1/2 Preserved Lemon (roughly chopped)

  • 2 bay leaves

  • handful of Green Beans

  • 2 tbs Plain Flour

  • sea salt and white pepper


In a medium heavy based pot, heat olive oil and fry off onions and garlic. Cook for 10-15 minutes stirring occasionally until the onion has turned golden and jammy. Add the spices and cook for another 5 minutes or until fragrant. Remove from the pot and put aside.

Dust the lamb with flour and shake off any excess. Now over a medium heat, cook the lamb until brown on all sides. Add back the cooked onion and spices and enough water to just cover the lamb (about 1-1.5 liters). Season with salt and pepper, add preserved lemon and transfer to an oven set at 160 degrees. Cook with the lid half on for 2 hours or untill lamb falls off the bones. About 30minutes before the end of cooking add the pumpkin chunks and drizzle with blend smoked honey. Continue to cook (lid off) at 195c or until the pumpkin is browned. Serve with green beans, basmati rice or cous cous.... enjoy!















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