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🍲 Hearty Lamb and Pumpkin Stew

378 kcal · 30 min · 4 servings

Ingredients

• 500 g Pumpkin (e.g. Muscat pumpkin)
• 3 red bell peppers
• 3 shallots
• 500 g peeled tomatoes (can)
• 4 tbsp olive oil
• 4 tbsp black pitted olives
• 200 ml vegetable broth
• salt
• pepper (from the mill)
• 600 g lamb loin fillet (boneless, kitchen-ready)
• basil (for garnish)

Instructions

1. 1. Peel the pumpkin and remove the seeds.
2. 2. Cut the pumpkin flesh into cubes of about 1.5 cm.
3. 3. Wash the peppers and cut them in half lengthwise.
4. 4. Remove the seeds from the peppers.
5. 5. Cut the peppers into cubes of about 1.5 cm as well.
6. 6. Peel the shallots.
7. 7. Cut the shallots into eighths.
8. 8. Puree the tomatoes using a hand blender.
9. 9. Press the tomato puree through a fine sieve to smooth it out.
10. 10. Heat 2 tablespoons of oil in a pot.
11. 11. Add the diced vegetables and olives to the pot.
12. 12. Sauté the vegetables for 2 to 3 minutes.
13. 13. Deglaze the vegetables with the broth.
14. 14. Add the pureed tomato paste.
15. 15. Season the mixture with salt and pepper.
16. 16. Let the stew simmer on medium heat for 25 to 30 minutes.
17. 17. Preheat the oven to 220 degrees Celsius with top and bottom heat.
18. 18. Wash the lamb meat and pat it dry with a kitchen towel.
19. 19. Season the lamb meat with salt and pepper.
20. 20. Heat the remaining oil in a frying pan.
21. 21. Sear the lamb meat on all sides.
22. 22. Place the seared lamb meat in the preheated oven.
23. 23. Cook the meat in the oven for 6 to 8 minutes.
24. 24. Remove the meat from the oven and let it rest briefly.
25. 25. Cut the lamb meat into pieces of about 2 cm.
26. 26. Add the meat pieces to the pumpkin stew.
27. 27. Mix the meat thoroughly with the stew.
28. 28. Fill the mixture into pre-warmed bowls.
29. 29. Garnish the dish with fresh basil leaves.
30. 30. Serve the stew hot.

Nutrition per serving

• kcal: 378
• Protein: 36 g · Fett/Fat: 19 g · Carbs: 14 g