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Roast Pumpkin with Spiced Lamb

Easy, Scrumptious Pumpkin & Lamb

3 - 4

Serves

15 mins

Prep Time

50 mins

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

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

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High Protein

High Iron

Roast Pumpkin with Spiced Lamb

Ingredients

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500 Quality Mark lamb mince

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1/2 tsp salt and pepper

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3 Tbsp olive oil

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1 small buttercup pumpkin

deseeded, cut into 4-6 wedges

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1 red onion

finely diced

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2 garlic cloves

crushed

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2 tsp ground cumin

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2 tsp smoked paprika

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1-2 tsp chilli powder

i

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1 tsp maple syrup

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1 tsp soy sauce

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200ml plain Greek style yoghurt

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2 Tbsp sliced blanched almonds

toasted

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1 Tbsp pumpkin seeds

toasted

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1/3 cup fresh coriander

roughly chopped

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1 fresh red chilli

sliced

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juice of 1/2 lemon

Method

Roast Pumpkin & Sliced Lamb

To Serve

1

Preheat the oven to 180°C

2

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.

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3

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

4

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.

5

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.

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Nutrition Information per Serving (505g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

2446 kJ (584 kcal)

Protein

36.7g

Total Fat

36.6g

Saturated Fat

11.9g

Carbs

24.3g

Sugars

18.8g

Sodium

506mg

Iron*

4.6mg

* Percentage of recommended daily intake (Aust/NZ)