Spiced Afghan Pumpkin & Lamb Ragu
Experience a stunning harmony of sweet and savory with this Afghan-inspired masterpiece, perfect for the autumn chill of Week 41. Tender pan-roasted pumpkin is layered with a zesty garlic-mint yogurt and topped with a deeply spiced, aromatic lamb ragu for a truly unique dinner experience.
Ingredients
- Butternut squash, peeled and cubed800 g
- Ground lamb400 g
- Greek yogurt250 g
- Yellow onion, finely chopped1 stk
- Garlic cloves, minced4 stk
- Tomato paste2 tbsp
- Ground coriander1 tsp
- Turmeric1 tsp
- Ground cinnamon0.5 tsp
- Dried mint1 tsp
- Fresh ginger, grated1 tbsp
- Olive oil3 tbsp
Instructions
In a small bowl, whisk together the Greek yogurt, half of the minced garlic, the dried mint, and a pinch of salt. Set aside to let the flavors infuse.
Heat 2 tablespoons of oil in a large skillet. Add the pumpkin cubes and turmeric. Sauté over medium heat for 10-12 minutes, turning occasionally, until the pumpkin is golden-brown and tender.
In a separate pan, heat the remaining oil and brown the ground lamb with the chopped onion. Cook until the onion is translucent and the lamb is fully cooked through.
Add the remaining garlic, ginger, coriander, cinnamon, and tomato paste to the lamb. Pour in 100ml of water, stir well, and simmer for 8-10 minutes until the sauce is thick and fragrant.
To serve, spread a layer of the roasted pumpkin on each plate. Drizzle generously with the garlic-mint yogurt and top with the hot, spiced lamb ragu. Garnish with fresh herbs if desired.
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