You will need for around 4 people :
Extra Virgin Olive Oil for sauté
500g of large diced lamb
2 tablespoons of fine chopped fresh Rosemary
1 large leek, sliced
2 cloves of garlic, crushed or fine chop
500g of peeled pumpkin flesh, large dice
1 Jerusalem artichoke (about 100g) small dice
1 tablespoon of seed mustard
2 tablespoons of Balsamic Vinegar
2 cups of freshly cooked brown/green lentils (or a can, drained and rinsed)
2 cups of stock or water (beef works well in this recipe) or stock and red wine
This is best cooked in a high sided frypan with lid or a large base saucepan.
Cover the base of your pan with olive oil and heat on high until the oil is hot, then, with care place the lamb into the pan, and let it sear and sizzle for a few minutes to seal. Stir to brown all the meat. Add the rosemary and black pepper, stir well for a minute or two, turn the heat down to moderate and add the leek, garlic, pumpkin, artichoke and cook for around 15 minutes to soften and part cook the vegetables. Take care the heat is not too high to burn them.
Finally add the mustard and vinegar and incorporate into the pan then add the stock and the lentils. Still well, bring to simmer, pop lid on and turn heat down to very low and cook until the pumpkin is cooked, hopefully only about 10 minutes.
Take the lid off, steam off some of the juices if you feel there is too much left in the pan, but the finished dish should be moist with some sauce.
It is now ready to be served – or keep warm by taking the pan off heat and leaving lid on until you are ready to serve ready.