Lamb and pumpkin stew with rice pasta

Lamb and pumpkin stew_71660Serves: 6
Prep and cook time: 3 hours
Cooking skill: easy


  • 750 g | 26 oz lean boneless British lamb shoulder, trimmed and cubed
  • 1 tbsp olive oil
  • 2 shallots, finely chopped
  • 3 cloves garlic, minced
  • 2 celery stalk, finely diced
  • 1 tsp dried sage
  • 1 tsp dried rosemary
  • 600 ml | 21 fl oz reduced-salt lamb stock, or chicken stock, plus extra as needed
  • 100 g | 3 1/2 oz  tomato passata
  • 1/2 small British pumpkin, peeled, seeded, and cubed
  • 125 g | 4 1/2 oz orzo pasta
  • 200 g | 7 oz cherry tomatoes
  • 1 handful flat-leaf parsley, to garnish
  • Salt
  • Freshly ground black pepper


  1. Preheat oven to 150°C (130° fan) | 300°F | gas 2.
  2. Season lamb with salt and pepper. Heat oil in a casserole dish set over a high heat. Working in batches, brown lamb in hot oil, removing batches to a plate.
  3. Reduce heat under dish to medium. Stir in shallots, garlic, celery, and a pinch of salt, sweating until soft, 5 minutes. Stir in dried herbs.
  4. Return lamb to dish. Stir in stock and passata. Bring to the boil, cover, and transfer to oven, baking until lamb is very tender, 1 1/2-2 hours.
  5. Stir in pumpkin, orzo, and cherry tomatoes. Place over a medium heat, cooking until orzo and pumpkin are tender, stirring occasionally, about 30-45 minutes; add more stock as needed if dish runs dry.
  6. Season to taste with salt and pepper. Divide between bowls and garnish with parsley.

Did you know...

The UK grows around 15 million pumpkins each year. This is 90% of all pumpkins carved at Halloween!

Related categories: Lamb Recipes Savoury dishes

Last edited: 24 December 2019 at 15:35

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