Pumpkin & Lamb Stew

Ingredients:
1/2 pumpkin, peeled and roughly chopped (ours weighed 3,2kg whole)
5 tomatoes, chopped
1 onion, chopped
1 can kidney beans
1 can butter beans
200g stewing lamb
1 heaped tsp minced garlic
1 heaped tsp minced ginger

Spices
Grind the following into a powder in a spice grinder:
1 tsp salt
1 tbsp coriander 
1 tbsp fennel seeds
2 tsp cumin
2 star anise
1 chilli
1/2 quill of cinnamon

Method:
Fry the onion with some oil and when brown add the garlic, ginger, spices, and the meat to brown. Just cover with boiling water. Then add the tomatoes and simmer for 40 minutes until the meat (if there is some of the stewing bones) is soft. 

Add the beans and pumpkin and leave the lid on to steam the pumpkin that is not covered with water / sauce. Cook this for about a half an hour, or until the pumpkin is cooked through.

Enjoy hot, topped with coriander and a dollop of creamy Bulgarian yoghurt.


Next time we're going to try a pumpkin dish with pork, bacon, apples and chilli.

red pepper and tomatoe cous cous

(Serves 3)
Fry half a red onion with a bit of fresh basil, a tspn of chilli paste and some baby tomatoes (careful not to pop them) and a big red pepper.
Add this to the cous cous (250g raw) once both look cooked and then mix it all together.
Add some olive oil and balsamic vinegar and top with crumbed feta and fresh basil.
For extra flavour, some garlic, cumin and coriander would go well frying with the tomatoes. To add bulk, add a can of chickpeas or kidney beans.