Perfect for entertaining, this dish can be prepared in advance so there’s little fuss on the day.
Ingredients
- 4kg kent (jap) pumpkin
- 2 cups brown rice
- 1 tablespoon olive oil
- 2 medium brown onions, chopped
- 500g lamb mince
- 3 teaspoons harissa
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon dried chilli flakes
- 3/4 cup Massel chicken style liquid stock
- 400g can chickpeas, drained, rinsed
- 400g can lentils, drained, rinsed
- 1 cup fresh coriander leaves, chopped
- 2 x 80g packets pistachio kernels, chopped
- Tamar Valley Greek Style Yoghurt, to serve
Method
- Step 1Preheat oven to 210°C/190°C fan-forced.
- Step 2Using a sharp knife, carefully cut a circle from top of pumpkin, leaving a 4cm border. Wrap pumpkin lid in foil. Place on a baking tray. Scoop seeds and membrane from pumpkin and discard. Place pumpkin, cut side-down, on baking tray. Cover with foil. Bake for 1 hour or until flesh is just tender.
- Step 3Meanwhile, cook rice following packet directions. Drain. Transfer to a bowl. Cover. Heat oil in a large saucepan over medium-high heat. Cook onion, stirring, for 5 minutes or until soft. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 minutes or until browned. Add harissa cumin, cinnamon, chilli flakes, stock, chickpeas and lentils. Simmer, stirring occasionally, for 15 minutes or until heated through. Season with salt. Add rice to lamb mixture. Stir in coriander and half the pistachios. Set aside.
- Step 4Transfer pumpkin to a board. Cut 1 cup flesh from inside pumpkin. Roughly chop flesh. Add to rice mixture. Fill pumpkin cavity with rice mixture, pressing down firmly with the back of a spoon (see note). Return lid to pumpkin. Wrap pumpkin in foil. Return to baking tray. Bake for 1 hour 30 minutes to 2 hours or until tender when pierced with a skewer. Stand for 5 minutes.
- Step 5Remove foil from pumpkin. Transfer to a plate (base will be quite soft). Cut into wedges. Dollop with yoghurt. Sprinkle with remaining pistachios. Serve.
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1879 kj
Energy
16.6g
Fat Total
5g
Saturated Fat
7g
Fibre
22.4g
Protein
33mg
Cholesterol
225mg
Sodium
49.2g
Carbs (total)
All nutrition values are per serve
Notes
Place any excess stuffing from the pumpkin in a small baking dish covered with foil. Bake for 30 minutes with the pumpkin.
- Author: Annalisa Perry
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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