Go Back

SPICED LAMB WITH ROASTED PUMPKIN MASH

Servings: 3 people

Ingredients

Lamb:

  • 500 grams boneless lamb, cubed
  • 3 teaspoons coriander powder
  • 2 teaspoons paprika (I used a mild one)
  • 1 ½ teaspoons garlic powder (or 3 garlic cloves, minced)
  • 1 teaspoon cumin powder
  • 1 teaspoon chilli powder, or to taste
  • 1 teaspoon sumac (optional)
  • 2 teaspoons tomato paste (see notes)
  • ½ teaspoon ground black pepper
  • 4 dates, finely chopped (or blended if too dry)
  • Salt and pepper, to taste

Mash:

  • 750 grams pumpkin, cubed
  • 5 garlic cloves, unpeeled
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Extras:

  • ¼ cup pomegranate arils
  • ¼ cup chopped mint leaves

Instructions

  • Preheat the oven to 200 C. Toss the pumpkin and garlic cloves in olive oil, salt and pepper. Roast for 30 mins in the top rack of your oven.
  • Once the pumpkin is tender, add to a blender jar. Squeeze out the garlic and add. Coarsely blend to a thick mash, adding a bit of water if necessary to loosen.
  • Toss the lamb with tomato paste, dates and all the spices listed above. Add to a pressure cooker with ½ cup of water. Cook until tender. Test a piece to see if it easily shreds. (Alternatively cook this in a covered pot. Check a few times in between and add more water in this case.)
  • Once cool enough to handle, remove the meat pieces and shred with your fingers.
  • Add the meat back into the pot and turn the heat up under the pressure cooker/pot. Let the meat juices in the pan reduce to a thick sauce. Just enough to coat the meat. Taste and adjust seasoning.
  • Divide the mash between plates. Top with the spiced lamb. Sprinkle over mint and pomegranate. Serve hot.

Notes

- If you can’t find tomato paste, use any store-bought tomato purée like this one.
- This recipe calls for a combination of paprika and chilli powder. You will have to adjust quantities based on how spicy your paprika is. Mine was mild.