8th October 2015
A traditional South African spiced lamb dish which was originally cooked inside a pumpkin. If you hollow out your pumpkin or larger squash this becomes the dish to bake the mince in, it is delicious!
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You will need
- Casserole dish or a hollowed out (edible) pumpkin
- 2tbsp Olive oil
- 50g butter
- 2 onions chopped
- 2 red chillies deseeded and finely chopped
- 4 large garlic cloves finely chopped
- 600g lamb mince (aim for organic and don't buy lean)
- 2.5tbsp curry powder
- 3/4 tsp ground cinnamon
- 8 black peppercorns
- Grated zest and juice of an unwaxed lemon
- 1tbsp chopped dried apricots
- 1 tbsp slithered almonds
- 6 bay leaves
For the topping
- 3 eggs (free range organic)
- 1 cup full fat Greek yoghurt
- Good season black pepper
- Pinch of grated nutmeg
- Heat oil and butter in a pan, add onions and chillies until golden.
- Add garlic and minced lamb until browned
- Add spices peppercorns and lemon zest, stir fry 5mins
- Add lemon juice, chutney, almonds
- Remove from heat and leave to cool. Put into a casserole dish (or inside the pumpkin) and roll up bay leaves and spike into the meat upright
- Whisk eggs, yoghurt and seasoning and pour onto the lamb.
- Place the dish into a roasting tin filled with water so it comes at least half way up the side of the dish. If you are cooking inside the pumpkin, place in a roasting tin.
- Bake in the oven for 25mins at 180c (will take a lot longer if you put into a pumpkin with the lid on- up to an hour for the topping to 'set')
- Delicious with a big salad. The mince freezes really well.
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