Heat oil in a heavy based casserole dish, brown lamb well on both sides and remove.
Add onion, pepper, spices and chilli and saute for 1 minute. Add stock, pumpkin and lamb and simmer covered for 10 minutes.
Remove lid, add lemon rind and simmer uncovered a further 10 minutes or until reduced slightly. Add chopped coriander.
Serve over couscous with a dollop of yogurt, sprinkled with almonds and extra coriander.
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