Name: Spicy roast pumpkin with lamb
Cook time: 90 min
Total time: 90 min
Yield: 6
Ingredients: 3/4 cup (150g) cracked wheat; 2 tablespoon fresh flat-leaf parsley, coarsely chopped; 2 tablespoon fresh thyme, coarsely chopped; 2 tablespoon lemon rind, finely grated; 2 clove garlic, crushed; 2 tablespoon olive oil; 1.4 kilogram small jap pumpkin, unpeeled, cut into small wedges; 1 cup (280g) greek-style yoghurt; 2 teaspoon sumac; 6 thyme sprigs, torn, extra lamb topping; Lamb topping; 1 tablespoon olive oil; 1 medium onion (150g), chopped finely; 1 teaspoon ground cinnamon; 1/2 teaspoon cayenne pepper; 300 gram minced (ground) lamb; 1 tablespoon pomegranate molasses

Ingredients

3/4 cup (150g) cracked wheat

2 tablespoon fresh flat-leaf parsley, coarsely chopped

2 tablespoon fresh thyme, coarsely chopped

2 tablespoon lemon rind, finely grated

2 clove garlic, crushed

2 tablespoon olive oil

1.4 kilogram small jap pumpkin, unpeeled, cut into small wedges

1 cup (280g) greek-style yoghurt

2 teaspoon sumac

6 thyme sprigs, torn, extra lamb topping

Lamb topping

1 tablespoon olive oil

1 medium onion (150g), chopped finely

1 teaspoon ground cinnamon

1/2 teaspoon cayenne pepper

300 gram minced (ground) lamb

1 tablespoon pomegranate molasses

Method

1.Cook cracked wheat in a medium saucepan of boiling water for 10 minutes (it will not be quite cooked). Drain, rinse. Place wheat in a medium bowl,cool for 15 minutes. Stir in chopped herbs, rind, garlic and oil, season to taste.

2.Preheat oven to 180°C (160°C fan forced). Line a large oven tray with baking paper.

3.Place pumpkin wedges, skin-side down, on oven tray, spoon wheat mixture into the hollow of each wedge. Bake, uncovered, for 30 minutes, cover with foil, bake a further 30 minutes or until pumpkin is tender.

4.Meanwhile make lamb topping. Heat oil in a frying pan over medium heat, cook onion, cinnamon and cayenne, stirring for 3 minutes. Increase heat to high, add lamb, cook, stirring occasionally, for 5 minutes or until browned and cooked through. Stir in molasses, season to taste.

5.Spoon lamb topping over pumpkin wedges; serve topped with yoghurt, sumac and extra thyme.

Women's Weekly Food