I’m not going to lie to you, preparing a pumpkin is messy & hard work, but once you’ve remove the flesh from the skin and scraped out all the seeds, you do feel a sense of accomplishment. Make sure you have a big, sharp knife and ensure you carve carefully to avoid losing a finger or two!
The Pumpkin seeds are very nutritious, so give them a good wash after removing from the core, and roast or pan fry them with a little oil, salt & pepper, and which ever spices you desire, for an alternative snack.
This recipe is a little bit experimental, I concocted it with my sister over the weekend. We wanted to use pumpkin as a key ingredient with it being in season, therefore ripe and cheap. We used similar ingredients to a Moroccan style stew I made the week earlier. If you have time you could slow cook any cut of lamb in the pot rather than pan frying lamb cutlets. For a vegetarian option, or to bulk the meal out further, serve the stew with couscous or flat breads.
Ingredients (serves 4):
– 1/2 Medium Pumpkin, flesh removed and cubed
– 1 Onion, finely chopped
– 6 tbsp. Olive oil
– 10 Cherry Tomatoes, quartered
– 4 tbsp. Red Wine Vinegar
– 2 Garlic cloves, skin removed and ends cut off
– Spices: 1 tbsp. dried chilli flakes, 1 tsp. Cumin, 1 tsp. Garam Masala, thumb size piece of fresh grated, ginger, 1 tsp. Grounded Clove, 4 Bay Leaves, 1 Cinnamon stick
– 1 tin Chopped Tomatoes
– 1 tin Butterbeans
– 50g Ground Almonds
– 50g Cashew Nuts
– Juice of 1/2 Lemon
– Salt & Pepper
– 200g Lamb Stock using x 1 Lamb stock cube (Veg or Chicken stock would also work)
– 8 Lamb cutlets
– Handful of fresh Coriander
– Pre-heat oven to 220 oC before prepping as above and boil a full kettle of water.
– Put the pumpkin & onions into a roasting tin with 3 tbsp. olive oil, salt & pepper. Mix well and put in the oven for 30 minutes or until the pumpkin has soften.
– Add the cherry tomatoes into to an ovenproof dish, add the red wine vinegar and garlic, and put into the oven with the pumpkin for the last 20 minutes.
– When the pumpkin and tomatoes have 5 minutes left to cook, heat up a large casserole pot or pan with a 1 tbsp. olive oil and add all of the spices except the cinnamon stick and bay leaves. Mix up well and add salt & pepper.
– Once the pumpkin & onion mix and the tomatoes have cooked, take them out of the oven, remove the garlic bulbs, and add to the pan with the spices in along with the juices. Mix up well.
– Boil the kettle up again to make up the stock and add to the pan along with the chopped tomatoes, butter beans, ground almonds, cashew nuts, lemon juice, bay leaves and cinnamon stick. Stir up everything well and taste again for seasoning.
– After cooking for 10 minutes reduce the heat to very low and put the lid on the pan to keep warm.
– Mix together 2 tbsp. of olive oil with a little salt & pepper. Rub over both sides of the lamb cutlets. Heat a flat griddle pan high and place the cutlets into the pan and cook for 3 ½ minutes on either side.
-Whilst the lamb cutlets are cooking, remove the bay leaves and cinnamon stock from the stew and serve up. Place 2 of the cutlets onto the top on each plate/bowl, sprinkle some coriander over the top and enjoy!