Moroccan Lamb and Pumpkin Stew

Ingredients

• 1 1/2 tsps Extra Virgin Olive Oil
• 1 1/2 lbs Lamb Loin (chops, with bone)
• Sea Salt & Black Pepper (to taste)
• 1/4 cup Red Onion (diced)
• 4 Garlic cloves (minced)
• 1 1/2 tbsps Moroccan Spice Blend (divided)
• 2 cups Diced Tomatoes (from the can, with the juices)
• 1/2 cup Water
• 3 cups Butternut pumpkin (peeled, seeds removed, cubed)
• 2 tbsps coriander (chopped)
  

Directions

1. Heat the oil in a heavy bottom pot and season the meat all over with salt and pepper. Add the lamb to the pot and cook for about 10 minutes or until browned on all sides.
2. Add the onion and cook for another five minutes. Add garlic and Moroccan spice blend and stir often for another two minutes.
3. Add the diced tomato and water. Stir, cover the pot with the lid, and simmer over medium-low heat for about two hours. Add more water if necessary.
4. After two hours, add the butternut pumpkin to the pan, stir and season the stew with salt and pepper. Cover the pan with a lid and simmer for another 40 to 45 minutes or until everything is cooked through.
5. Top the stew with coriander and enjoy!