Moroccan Lamb and Pumpkin Stew

Ingredients:

- 1 onion, diced
- 2 tablespoons olive oil
- 200 g diced lamb
- 600 g pumpkin, in pieces
- 300 ml broth
- ½ tablespoon Ras el Hanout (spice mix)
- Freshly ground pepper and salt to taste
- Lemon juice
- 1 bunch parsley

Preparation:

Cooking time 10 minutes, simmering time 3 hours.

1) Sauté onion in olive oil.
2) Add lamb and Ras el Hanout and brown for three minutes.
3) Add pumpkin and broth. Season with salt and pepper.
4) Bring to a boil while stirring.
5) Simmer with the lid closed for 10 minutes.
6) Place in the EcoStoof® for 3 hours. If necessary, reheat and place in the EcoStoof® for another 3 hours.
7) Mix the lemon juice into the lamb ragout and garnish with parsley.

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