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.
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 wedges1 red onion
finely diced2 garlic cloves
crushed2 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
toasted1 Tbsp pumpkin seeds
toasted1/3 cup fresh coriander
roughly chopped1 fresh red chilli
slicedjuice of ½ lemon
Method
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.
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.
Nutrition Information per Serving (505g)
This nutrition analysis is based on 4 serves.