Lamb with Butternut Pumpkin

• 500g chopped Lamb
• 750G Butternut Pumpkin cut into small pieces
• 2 teaspoons Cumin powder
• 3½ cups Chicken Stock
• 2 tablespoons Vegetable Oil
• 1 large Onion, chopped
• 1 clove Garlic, crushed
• 1x 410g can Tomato pieces
• 1/3 cup Pearl Barley

• Heat oil in a heavy based pan. Fry onion until golden.
• Add lamb and garlic, fry for 4 - 5 minutes.
• Add cumin powder and fry for a further minute.
• Add pumpkin, tomato pieces, chicken stock and pearl barley.
• Cover and simmer for 1½ hours or until lamb is tender. Add salt & pepper to taste.

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Updated: 16 October 2006

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