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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 6 |
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Squashed lamb Ingredients:
50 g pine nuts |
3 tablespoons oil |
1 kg lamb |
2 onions |
3 garlic cloves |
2 bay leaves |
1 tablespoon cumin |
1/2 tablespoon chili |
1 tablespoon mint |
150 g apricots |
250 ml tomato juice |
1 liter chicken stock |
2 1/2 kg pumpkin |
40 g pumpkin seeds |
3 tablespoons oil |
Directions:
1. In a large, heavy-bottomed pan, fry the pine nuts in the olive oil for a few minutes until golden, then take them out with a slotted spoon. Tip in the lamb with some salt and pepper and continue frying for 15 minutes. Stir in the onions, garlic, toasted pine nuts, bay leaves, spices, mint and apricots and cook for a further 10-15 minutes, until the onions have softened.
2. Pour in the tomato juice and stock, bring to the boil, skim then turn down the heat to a very relaxed simmer for 1-1 1/2 hours, leaving it uncovered and stirring occasionally. It's ready when the lamb becomes very soft. It should still be pretty wet - if not, stir in a glass of water.
3. Preheat the oven to 180C/gas 4.
4. Cut the tops off the pumpkins or squash to make lids. Scoop out and throw away the seeds and stringy bits. You may also need to trim their bottoms so they sit flat.
5. Taste the lamb and adjust the seasoning, then pack into the squash or pumpkins. Replace the lids and put them in a lightly greased ovenproof dish and bake for 45 minutes-1 hour depending on their size. They are ready when you squeeze the outside and the flesh feels soft inside. Give yourself plenty of time to cook them properly.
6. Pull them out of the oven and take the tops off. Share the pumpkin seeds between them and drizzle a little of the pumpkin seed oil or extra virgin over the stew with a sprinkling of sea salt. Bake topless for a further 15 minutes, but replace the lids before serving.
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