Pumpkin and Lamb Fatteh

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OcadoLife

6 serving

Prep time: 20 mins

Cook time: 45 mins

Serves: 6

Gizzi Erskine’s vibrant Pumpkin and Lamb Fatteh is inspired by a Syrian dish made with crispy pitta, herbs and pine nuts. The chef and TV presenter has changed things up a bit by blending the onion with yoghurt and using sweet roast pumpkin to complement the warming spices in the lamb. Don’t forget to finish with an extra sprinkling of za’atar, an aromatic Middle Eastern spice blend. Looking for more lamb recipes? Look no further.

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Ingredients Method

Ingredients

1.2 kg pumpkin, cut into 4 cm wedges, or use butternut squash
2 tbsp olive oil, plus 50ml
1 tsp za’atar, plus extra to serve
2 bay leaves
1 cinnamon stick
2 cloves
2 cardamom pods
1 onion, cut into 8 pieces
500ml lamb or chicken stock
200g basmati rice
200g greek yoghurt
400g lamb mince (we used 20% fat)
4 garlic cloves, crushed or grated
2 tsp ground coriander
1 tbsp ground cumin
1 tsp hot paprika
2 pittas, cut into 2.5 cm pieces
1 handful mint, leaves picked and chopped
1 handful flat-leaf parsley, leaves picked and chopped
50g pine nuts
100g pomegranate seeds
½ lemon, for squeezing over

Method

Step 1

Preheat the oven to 220°C/200°C fan/gas 7. Put the pumpkin in a roasting dish, rub with 2 tbsp oil and 1 tsp za’atar; season. Roast for 25 mins, turning once, until cooked through, sticky and golden.

Step 2

For the rice, put the bay, cinnamon, cloves, cardamom, onion, stock, 300ml water and a big pinch of salt in a saucepan. Bring to the boil; simmer for 15 mins. Remove the onion with a slotted spoon; set aside. Add the rice to the pan, cover and cook for 10 mins. Turn off the heat and keep covered for 15 mins.

Step 3

Blitz the yoghurt and boiled onion in a blender until smooth and creamy; season to taste and set aside.

Step 4

Meanwhile, heat a large dry pan over a medium-high heat. Add the lamb, breaking it up with a wooden spoon, then stir in the garlic, coriander, cumin and paprika. Cook for 5-10 mins or until crispy, stirring occasionally.

Step 5

In a separate pan, fry the pitta in the remaining 50ml oil until crisp and golden. Drain on a plate lined with kitchen towel.

Step 6

Pile the rice, lamb and pumpkin onto a platter; top with the pitta, mint, parsley, yoghurt, pine nuts and pomegranate seeds. Finish with a squeeze of lemon and sprinkling of za’atar.