Pumpkin is one of my favourite roasted vegetables, the sweet yet nutty taste gets me every time. So instead of enjoying it as a side dish, I wanted to make it the main focus for a change with this Roasted Pumpkin Stuffed With Moroccan Spiced Lamb.
The spices in this Roasted Pumpkin Stuffed With Moroccan Spiced Lamb dish include cumin, paprika and cinnamon – you could add fresh chilli or chilli flakes if you’d like some heat. When cooked, the spices become aromatic and fill the room with a beautiful earthy fragrance.
Roasted Pumpkin Stuffed With Moroccan Spiced LambPrint Recipe
- 2 butternut pumpkin halves, washed
- 1 brown onion, peeled and finely diced
- 2 garlic cloves, crushed
- 1 teaspoon of ginger, grated
- 1 tablespoon of coconut oil
- 1 tablespoon of cumin
- 1 tablespoon of paprika
- 1 teaspoon of cinnamon
- 500 grams of lamb mince
- 1 cup of red lentils
- 1 cup of beef stock
- 3 tomatoes, washed and diced
- 1 celery stalk, washed and diced
- 1 cup of spinach leaves, washed
- 1/2 cup of coriander stalks and leaves, washed and roughly chopped – extra leaves for decoration
- 1/2 cup of coconut yoghurt or natural Greek yoghurt
- 1/4 cup of mint, washed and finely sliced
- 2 tablespoons of pistachios, roughly chopped
- 2 tablespoons of pine nuts
- Salt and pepper
- Preheat the oven to 180 degrees Celsius and line the baking tray with baking paper.
- Place butternut pumpkin halves on baking paper and roast for 45 minutes.
- Add coconut oil to a large frying pan over medium heat.
- Cook onion, garlic and ginger for 2 minutes.
- Add cumin, paprika and cinnamon, then stir for 2 minutes or until fragrant.
- Add the lamb mince and allow to cook for 5 minutes or until brown, then stir through lentils for 1 minute.
- Add beef stock, tomatoes, celery, spinach leaves, salt, and pepper, then reduce to a simmer for 20 minutes or until liquid has been absorbed.
- Remove the pumpkin from the oven and spoon flesh from inside the pumpkin.
- Roughly chop the flesh and add to the lamb mixture and coriander.
- Fill the pumpkin with lamb mixture, then return the pumpkin to the oven for 20 minutes.
- Mix yoghurt and mint and set aside.
- Remove pumpkin from the oven, transfer to a plate, top with mint yoghurt and sprinkle with coriander leaves, pistachios and pine nuts.