Spiced Lamb Baked in Pumpkin

Main Dishes | Moroccan cuisine

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe from the show Food with Alex Smith, episode 10.

Ingredients

Pumpkin - 5 lbs
Lamb - 4 lbs
Shallot - 2 pieces
Olives stuffed with lemon - 7.1 oz
Garlic - 5 cloves
Ginger - 0.7 oz
Mild Chili Spice - 1 teaspoon
Lemon - 1 piece
Honey - 1 tablespoon
Ground Cinnamon - 1 teaspoon
Paprika - 0.7 oz
Bay leaf - 1 piece
Saffron - 1 teaspoon
Ground Cumin - 1 tablespoon
Coriander essential oil - 1 tablespoon
Olive Oil - 1 fl oz
Parsley - 0.7 oz
Cilantro - 0.7 oz
Ocean salt - 3 teaspoons
Ground Black Pepper - 2 teaspoons
Ground clove - 3 pieces

Step by Step guide

Step 1

Cut the top off the round pumpkin about three centimeters from the stem. Remove the seeds. Grease the inside with olive oil and replace the lid. Place the pumpkin in an oven preheated to 392°F for half an hour.

Step 2

Cut the meat into not very large pieces, leaving the fat on.

Step 3

Heat the oil in a saucepan. Chop the shallots and add them to the saucepan, lightly frying. Add grated ginger and crushed garlic. Sauté everything until a light golden color. Add a pinch of cumin and mix. Add paprika, cinnamon, bay leaf, cloves, crushed coriander seeds, and ground chili pepper, and mix again.

Step 4

Add the meat to the saucepan and mix thoroughly. Add pitted olives and a tablespoon of honey. Squeeze the juice of one lemon into the mixture. Pour in a glass of water. Simmer for an hour.

Step 5

Remove the pumpkin from the oven and let it cool slightly. Chop the cilantro and parsley and add them to the meat, then carefully transfer the meat into the pumpkin. Close the lid again and return it to the oven for 15 minutes.