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Spiced Lamb and Pumpkin Bowl with Sumac Pickle

Succulent spiced lamb mince and caramelised pumpkin bowl with sumac pickle, tahini yogurt and crunchy tamari almonds. A recipe for a stormy summer’s evening where you’re cooped up indoors and in need of something fresh, yet comforting.

This dish is also an excellent high protein meal-prep option for busy schedules – simply leave the tahini yogurt and dressing on the side to avoid a soggy situation the next day. I hope it’ll make it to your kitchen, rainy day or not.

Lunch

Dinner

Quick Sticks

Serves 2-3

Prep Time 10 Mins

Cook Time 30 Mins

Ingredients

Method

½ jap pumpkin and it’s seedy flesh, cut into wedges
2 tsp cumin seeds
½ teaspoon turmeric
½ tsp cinnamon
1 teaspoon Aleppo pepper
4 tbsp extra virgin olive oil
1 red onion, finely sliced
½ teaspoon sumac
2 teaspoons maple syrup
¼ cup rice vinegar
500g lamb mince
2 cloves garlic, crushed
1 teaspoon freshly minced ginger
2 tablespoons tamari
Juice of half a lemon
2 spring onions, finely sliced
1 cup flat leaf rocket
1 cup radicchio, chopped
½ cup radishes, finely sliced
10g parsley, picked
10g mint, picked
5g dill, picked
5g coriander, picked
⅓ cup toasted tamari almonds, roughly chopped
Salt
Pepper

Tahini Yogurt

1 cup plain full-fat yogurt
2 tablespoons tahini
Juice of half a lemon

Method

1
Preheat oven to 180 degrees celsius. Gently bash the cumin seeds in a pestle and mortar, then add the turmeric, cinnamon and Aleppo pepper. Mix well to combine.
2
Lay the pumpkin wedges onto a lined baking tray and drizzle over 1 tablespoon of olive oil. Scatter over half of the spice mix and season generously with salt and pepper. Toss the pumpkin ensuring it is well coated in the oil, then transfer into the oven to roast until soft and caramelised on both sides. Set aside.
3
Meanwhile, make the sumac pickle by combining the onion, sumac, maple syrup, rice vinegar and a good pinch of salt in a bowl. Mix well, then set aside.
4
Next, make the tahini yogurt by combining all ingredients in a bowl. Whisk until smooth, then set aside in the fridge until ready to use.
5
Heat 2 tablespoons of olive oil in a large non-stick pan over a medium-high heat. Once the oil is bubbling, add the lamb mince and sprinkle over the remaining spices and a generous seasoning of salt and pepper. Brown the lamb mince on both sides until golden, using your spatular to break apart the meat (about 3-4 minutes). Add the garlic, ginger, tamari and lemon. Turn the heat down to medium-low and gently toss through the sauce as it reduces. Finally, add the spring onion. Cooking for a further minute before turning off the heat and transferring the lamb to a bowl.
6
Add the rocket, radicchio, radishes, parsley, mint, dill and coriander to a large bowl and dress with a little olive oil and a tablespoon of the sumac pickle vinegar. Toss well then divide amongst serving bowls.
7
To each bowl, add a few wedges of pumpkin and top with the spiced lamb. Finally, top each with the sumac pickle, a generous dollop of tahini yogurt and a scattering of tamari almonds.