Step 1

Heat the oil in a large frying pan over medium-high heat. Add the lamb and cook, turning occasionally, for 5-6 mins or until brown all over.

Step 2

Combine the tomato, onion, garlic, chilli, if using, preserved lemon, cumin, coriander and 1 cup (250ml) water in a slow cooker. Add the lamb. Season. Cover and cook for 4 hours on low.

Step 3

Add the pumpkin to the tomato mixture in the slow cooker and stir to combine. Cover and cook for 4 hours on low or until the pumpkin is tender and the lamb is falling off the bone. Transfer the pumpkin and lamb to a plate. Cover with foil to keep warm.

Step 4

Cook the tomato mixture in the slow cooker for a further 15-20 mins on high or until the mixture thickens slightly. Return the lamb and pumpkin to the slow cooker. Fold to combine.

Step 5

Divide the couscous evenly among serving bowls. Top with the lamb mixture. Season. Sprinkle with mint to serve.