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Roasted Pumpkin Stuffed With Moroccan Spiced Lamb
Gretel Shaw
Love the flavour of Moroccan spices? Try this roasted pumpkin stuffed with Moroccan spiced lamb I'm sure you'll love!
5
from 1 vote
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Prep Time
20
minutes
mins
Cook Time
1
hour
hr
30
minutes
mins
Total Time
1
hour
hr
50
minutes
mins
Course
Main Course
Cuisine
Moroccan
Servings
6
people
Calories
533
kcal
Ingredients
US Customary
Metric
1x
2x
3x
2
medium
butternut pumpkin
-
washed and halved
1
medium
yellow onion
-
peeled and finely diced
2
cloves
garlic
-
crushed
1
teaspoon
ginger
-
grated
1
tablespoon
coconut oil
1
tablespoon
cumin
1
tablespoon
paprika
1
teaspoon
cinnamon
500
grams
ground lamb (minced lamb)
1
cup
lentils
-
red
1
cup
beef stock (beef broth or beef bouillon)
3
medium
tomato
-
washed and diced
1
stalk
celery
-
washed and diced
1
cup
spinach
-
washed
½
cup
cilantro (coriander)
-
washed and roughly chopped – extra leaves for decoration
½
cup
plain yogurt
-
coconut
¼
cup
mint
-
washed and finely sliced
2
tablespoons
pistachio nuts
-
roughly chopped
2
tablespoons
pine nuts
1
pinch
salt
1
pinch
ground black pepper
Instructions
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.
Nutrition
Calories:
533
kcal
Carbohydrates:
56
g
Protein:
28
g
Fat:
25
g
Saturated Fat:
11
g
Polyunsaturated Fat:
3
g
Monounsaturated Fat:
8
g
Trans Fat:
1
g
Cholesterol:
63
mg
Sodium:
187
mg
Potassium:
1581
mg
Fiber:
16
g
Sugar:
10
g
Vitamin A:
27862
IU
Vitamin C:
69
mg
Calcium:
214
mg
Iron:
7
mg
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