1 tbsp olive oil

400 g diced lamb

1 onion, diced

2 carrots, sliced

1/2 swede, diced

800 g pumpkin, diced

2 sprigs rosemary, leaves picked and chopped

1 bay leaf

1 tsp ground coriander

300 ml beef or lamb stock

125 ml red wine

Salt and pepper, to taste

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Heat olive oil in a large pot over medium heat. Brown diced lamb on all sides, then remove and set aside.
In the same pot, cook onion, carrots, and swede until beginning to soften.
Stir in pumpkin, rosemary, bay leaf, and ground coriander. Cook briefly to release aromas.
Return lamb to the pot and pour in stock and red wine. Bring to a gentle simmer.
Cover and cook for 1 1/2 to 2 hours, stirring occasionally, until lamb is tender and vegetables are soft.
Season with salt and pepper to taste. Serve hot with crusty bread or mashed potatoes.

Substitute beef for lamb if preferred.

Add parsnips or turnips for more root vegetable flavor.

Stir in pearl barley or lentils for a heartier version.

Can be made in a slow cooker after browning ingredients (6–8 hours on low).

Freezes well for up to 3 months.