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!

Write a review
You will need
  1. Casserole dish or a hollowed out (edible) pumpkin
  2. 2tbsp Olive oil
  3. 50g butter
  4. 2 onions chopped
  5. 2 red chillies deseeded and finely chopped
  6. 4 large garlic cloves finely chopped
  7. 600g lamb mince (aim for organic and don't buy lean)
  8. 2.5tbsp curry powder
  9. 3/4 tsp ground cinnamon
  10. 8 black peppercorns
  11. Grated zest and juice of an unwaxed lemon
  12. 1tbsp chopped dried apricots
  13. 1 tbsp slithered almonds
  14. 6 bay leaves
For the topping
  1. 3 eggs (free range organic)
  2. 1 cup full fat Greek yoghurt
  3. Good season black pepper
  4. Pinch of grated nutmeg
  1. Heat oil and butter in a pan, add onions and chillies until golden.
  2. Add garlic and minced lamb until browned
  3. Add spices peppercorns and lemon zest, stir fry 5mins
  4. Add lemon juice, chutney, almonds
  5. 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
  6. Whisk eggs, yoghurt and seasoning and pour onto the lamb.
  7. 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.
  8. 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')
  9. Delicious with a big salad. The mince freezes really well.
What Would Sophie Say
Write your comment here ...

Leave a Reply