Moroccan Lamb Stuffed Butternut Pumpkin
- 1.5 kg butternut pumpkin, halved lengthwise
- 1 tablespoon rice bran oil
- 1 brown onion, finely chopped
- 400g lamb mince
- 1 tbsp Chermoula spice mix (or any Morrocan spice blend)
- 3 garlic cloves, finely grated
- 1 cup cooked brown rice
- .5 cup finely chopped fresh coriander leaves
- 1/3 cup slivered almonds, toasted
- 2.5 tablespoons lemon juice
- 1.5 cups Greek-style yoghurt
- Fresh coriander leaves to serve
- Extra slivered almonds to serve
Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper.
Scoop out & discard pumpkin seeds and membranes. Place pumpkin, cut-side down, on baking tray. Cover tightly with foil and bake for an hour.
While pumpkin is cooking, heat oil gently in a frying pan and then add onion, cooking until softened. This will take a few minutes. Increase heat to high. Once the pan is nice and hot, add lamb mince. Break up the mince with a wooden spoon while it’s cooking. Cook until browned. Add spice mix and two of the cloves of garlic. Cook & stir for 1 minute or until you can smell the garlic. Add rice, coriander, almonds and 1.5 tbsp lemon juice. Season well and stir to combine.
When pumpkin is done turn it over. Leave a 2cm border around edge of the pumpkin halves & scoop out the flesh. Chop the pumpkin flesh and add to lamb mixture. Stir well. Spoon mixture into back into the pumpkins. Cover with foil and roast for a further 20 minutes to warm through.
To serve, mix yoghurt, remaining lemon juice and garlic together. Season well. Serve pumpkin drizzled with yoghurt sauce and sprinkled with coriander leaves and slivered almonds.