Lamb, Pumpkin & Potato Pot

What you’ll need

• 1½ lb lamb shoulder, cut into 1½-inch pieces; confirm the cut
• 2 cups peeled pumpkin, cubed
• 2 medium potatoes, cubed
• 1 medium onion, diced
• 1 tablespoon coconut oil
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 3 cups water or broth, plus more if needed
• Salt and black pepper to taste

An original recipe from the Farm Kitchen.

Let’s get cooking

1. Warm the coconut oil in a heavy pot over medium heat. Brown the lamb in small batches, then return it all to the pot.
2. Add the onion and garlic and stir for 3 minutes. Add the oregano, water or broth, salt and pepper.
3. Cover and simmer gently for 60–75 minutes. Add water as needed to keep the ingredients partly covered.
4. Add the potatoes and pumpkin. Simmer for another 20–25 minutes, until the lamb is tender and the vegetables are soft.
5. Check several of the thickest lamb pieces with a food thermometer; for this stew, aim for at least 165°F. Continue simmering until the lamb is fork-tender and the vegetables are soft. Cooking time is only a guide.