Roast Pumpkin with Spiced Lamb
Easy, Scrumptious Pumpkin & Lamb
3 - 4
Serves
15 mins
Prep Time
50 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
A deliciously simple plateful of delight. This dish gives a gourmet feel with a basic recipe.
Rate this recipe
Share
High Protein
High Iron
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 powder
i
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
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.
Start Timer
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.
Nutrition Information per Serving (505g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
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)
