Lamb stew with pumpkin

Cut the lamb (150 g) into cubes measuring 3×3 cm.

Then fry the meat in a pan with olive oil (30 g) until golden brown. After that, add water, cover the pan with a lid, and simmer on low heat for 1.5-2 hours until the meat becomes tender.

15 minutes before the cooking is done, add salt, pepper, and your choice of spices (paprika, garlic, thyme, rosemary) to taste.

While the meat is cooking, prepare the vegetables:

• peel the pumpkin (100 g) from its skin and seeds, and cut it into large slices;
• cut the onion (50 g) and bell pepper (50 g) into strips.

Fry the prepared vegetables in a separate pan with olive oil (if needed) until they become soft.

After that, add tomato paste (20 g) and heat the mixture for one minute, stirring continuously.

Then pour in the broth left from cooking the lamb and simmer the vegetables under the lid for about 13-15 minutes until the pumpkin is soft.

After that, add the pieces of lamb, halved cherry tomatoes (30 g), and garlic (1 clove) sliced thinly to the pan. Cook for another 2-3 minutes to allow all ingredients to mix well and absorb the flavors.

Serve the stew, garnished with fresh cilantro leaves.