Pumpkin Spiced Lamb

PSL - just not as you would expect

3-4 hours cook

Serves 5

Ori Goldberg

Ingredients

Pumpkin spice mix:

1 tbspground cinnamon

1 tbspras el hanut

1 tbspcumin powder

1/2 tbspginger powder

1/2 tbspblack pepper

1 tspcardamom

1/2 tspcloves

1/2 tspnutmeg

Braising ingredients:

2kg lamb shoulder

3onions, sliced

2carrots

2 tbsptomato paste

1 pumpkin

1 tbsphoney

salt and pepper, to taste

Nut dukkah:

1 packmixed nuts

handful of parsley, finely chopped

1 tspsalt and pepper

We're changing things up and taking over with this take on PSL... not pumpkin spiced latte, but Pumpkin Spice Lamb! Succulent sloe cooked lamb shoulder, in a pumpkin spice braising stock, and of course served with plenty of pumpkins.... because this is what autumn is about!

Method

First start with seasoning and marinating the lamb shoulder:

Allow to sit for at least an hour, and start preparing the base for the stew. Slice onions, cut carrots large with some extra pumpkin spice, and cook for 5 minutes, before adding tomato puree and the lamb and searing off for about 10 minutes.

Heat the oven to 210°c, quickly taste for seasonings, but we’ll be adjusting at the end too. Add water to just cover the meat. Bring to the simmer before putting in the oven with a lid. Cook for 30 minutes before turning down to 175°c and cook for an hour, or until the meat is almost falling off the bone.

After 45 minutes, add in pumpkin cubes and at this point, you can taste for seasonings

Once the meat is cooked, remove from the cooking liquid, and if possible, remove the pumpkins. On the hob reduce the sauce slightly, before pouring on a platter, adding the lamb on top, dressing with dukkah and herbs

Serve with couscous, fresh salad and a yoghourt sauce, and flatbread