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Ingredientes
- 500 gm cubed braising lamb or possibly shoulder or possibly leg cubed
- 1 x salt and black pepper
- 1 tsp grnd cumin
- 1 tsp coriander
- 1 tsp grnd ginger
- 1 lrg onion quartered
- 2 clv garlic
- 2 Tbsp. extra virgin olive oil plus extra
- 1 x aubergine cut into chunks
- 2 x carrots cut into chunks
- 300 ml tub lamb stock
- 1 Tbsp. sultanas
- 1 Tbsp. whole skinned almonds
- 4 med -large acorn squashes Fresh mint leaves to serve
Direcciones
- Toss the lamb with salt pepper and the spices.
- Blast the onion and garlic to a mush in a processor and mix with the lamb.
- Leave to one side for about an hour.
- Preheat the oven to 190C/375F/Gas Mark 5. Next add in the extra virgin olive oil to the lamb mix and stir in then briefly try the meat in a casserole dish to cook out the spices. Remove from the heat add in all the remaining ingredients except the acorn squashes cover and bake in the oven for an hour.
- You can complete this stage up to two days before - just keep the meat-and-veg mix in the refrigerator.
- Meanwhile cut the top off each squash (retaining the lid) and use a spoon to hollow- out the cores discarding all the fibres and seeds.
- Trim the bases (if necessary) so which they sit upright then rub the insides with salt and pepper and stand them in a roasting tin.
- Stuff the squashes with the contents of the casserole pan adding as much of the juice as they will hold replace the lids then cover everything loosely with foil and bake at 190C/375F/Gas Mark 5 till the squashes are cooked - about 15 min.
- Serve with fresh mint.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1163g | |
| Calories 1143 | |
| Calories from Fat 504 | 44% |
| Total Fat 56.61g | 71% |
| Saturated Fat 13.57g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 325mg | 108% |
| Sodium 419mg | 17% |
| Potassium 2958mg | 85% |
| Total Carbs 51.23g | 14% |
| Dietary Fiber 19.6g | 65% |
| Sugars 21.24g | 14% |
| Protein 108.95g | 174% |
