Baharat-spiced lamb in butternut, red cabbage slaw
Ingredients
- 2 tsp baharat spice
- 1 tbsp aged balsamic vinegar (Sulphites)
- 1 large butternut squash
- 1 red cabbage portion
- 3 garlic clove
- 240g green beans
- 500g lamb mince
- 1 red onion
- 600g passata
- 2 tbsp pomegranate molasses
- 60g pumpkin seeds
- 60g sultanas
Description
- Preheat the oven to 200C / fan 180C / gas mark 6 and boil a kettle. Place the sultanas in a bowl, cover with boiling water and set aside for 10 mins to soak, then drain.
- Trim the top off the butternut and cut off the neck, then cut this into half and also cut the base into half. Remove the seeds from the bottom end using a spoon. Make a small hole in the two halves of the neck. Place the butternut cups on a tray lined with parchment paper, brush with 1/2 tbsp oil and roast in the oven for 30 mins until golden and cooked through. Place the pumpkin seeds on a small tray and toast in the oven for 5-8 mins until golden, then set aside.
- Meanwhile, peel and finely dice the onion and peel and grate the garlic. Heat a large pan with 1/2 tbsp oil on a medium-high heat and add the lamb mince, season with sea salt and black pepper. Cook for 10 mins until browned, then place in a bowl and set aside.
- Heat the same pan with 1 tbsp oil on a medium heat and add the onion. Cook for 3-5 mins until softened, then add the garlic and cook for a further minute, then add the lamb mince and the baharat spice (use half to start, add the remainder to taste) and mix through. Add the passata and 150ml of boiling water. Season with sea salt and black pepper and simmer for 15 mins. Roughly chop the parsley leaves.
- Meanwhile, trim the green beans and cut in half. Bring a large pan of lightly salted water to the boil, and the green beans and cook for 3-4 mins, then drain and rinse with cold water. Slice the red cabbage thinly and mix with the green beans, half of the pumpkin seeds, the sultanas, aged balsamic and pomegranate molasses. Mix together and season with sea salt and black pepper.
- To serve, spoon the spiced lamb equally into the butternut cups. Serve with a side of green bean salad and garnish with the remaining pumpkin seeds and parsley.
