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Braised pumpkin and lamb neck

Australian Gourmet Traveller recipe for braised pumpkin and lamb neck.

By Rodney Dunn
  • Serves 4
  • 15 mins preparation
  • 3 hrs 15 mins cooking
Braised pumpkin and lamb neck
Braised pumpkin and lamb neck

Neck is the most under-utilised cut of lamb. It must be slow-cooked, and when teamed with spice it comes into its own. This Moroccan-inspired dish is simple to throw together - all it needs is a little couscous on the side. Ask your butcher to cut the lamb neck for you.


  • 1 tbsp olive oil
  • 1 large lamb neck (about 1.2kg), cut into 4 pieces
  • 2 Spanish onions, cut into 2cm pieces
  • 2 garlic cloves, thinly sliced
  • 6 green cardamom pods, cracked
  • 1 tsp each fennel seeds, ground cumin and ground coriander
  • ½ tsp each ground ginger and ground cinnamon
  • 500 gm Jap pumpkin (about 1/3), skin on, cut into 5cm pieces
  • 700 ml chicken stock
  • 400 gm canned whole tomatoes


  • 1
    Preheat oven to 150C. Heat olive oil in a casserole over high heat, add lamb neck and turn occasionally until brown (3-4 minutes). Remove lamb from pan and set aside. Reduce heat to medium, add onion and garlic and sauté until tender (4-5 minutes). Add spices and stir until fragrant (1 minute), then return lamb to casserole with pumpkin and chicken stock. Add tomatoes and coarsely crush, then season with sea salt and bring to a simmer. Cover and bake until flesh falls from the bone (3 hours). Serve with couscous.
  • Author: Rodney Dunn