Roast pumpkin with spiced lamb

Wintery pumpkin is topped with a flavourful lamb mince

Serves

3 - 4

Prep Time

15 mins

Cook Time

50 mins

A deliciously simple plateful of delight. This dish gives a gourmet feel with a basic recipe.

Beef + Lamb New Zealand

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Ingredients

500 Quality Mark lamb mince
_1/2 tsp salt and pepper
3 Tbsp olive oil
1 small buttercup pumpkin
deseeded, cut into 4-6 wedges
1 red onion
finely diced
2 garlic cloves
crushed
2 tsp ground cumin
2 tsp smoked paprika
1-2 tsp chilli powderi
1 tsp maple syrup
1 tsp soy sauce
200ml plain Greek style yoghurt
2 Tbsp sliced blanched almonds
toasted
1 Tbsp pumpkin seeds
toasted
_1/3 cup fresh coriander
roughly chopped
1 fresh red chilli
sliced
juice of ½ lemon

Method

Roast Pumpkin & Sliced Lamb

Preheat the oven to 180°C

Season the pumpkin with salt, pepper and a drizzle of olive oil, place on a baking tray and put in the oven for 45 minutes.

In a fry pan, heat 2 tablespoons of olive oil and fry the garlic and onion on a low heat until soft.

Remove the onion and garlic from the pan, turn up the heat, add the remaining 1 tablespoon of olive oil and cook the lamb mince until golden brown.

Drain off any excess liquid as the mince cooks to allow the lamb to crisp up and then add the onion and garlic back to the pan along with the paprika, cumin, chilli powder (if using), maple syrup and soy sauce.

To Serve

Remove the pumpkin from the oven and place on a serving platter.

Spoon the lamb mince mixture across the pumpkin wedges. Drizzle over the yoghurt and lemon juice, and top with coriander, almonds, pumpkin seeds and chilli if using.