It’s nice to be creative with your food, and this Sweet Lamb and Pumpkin Casserole is a great way to do that. This dish is comforting and delightfully flavourful, with a perfect blend of lamb and pumpkin, with hints of honey and cinnamon. Now, we’ve used diced lamb pieces here, and did brown them first to improve flavour. Definitely recommended!
If you’re looking to change the spicy flavours up a little, consider changing the ground cinnamon for a stick or two of whole cinnamon. It’s really an interesting flavour.
Sweet Lamb And Pumpkin Casserole
Tender lamb slow-cooked with sweet pumpkin and aromatics in a savory sauce. Comforting, hearty, and ideal for cool evenings.
4
servings20
minutes1
hour15
minutes420
kcal1
hour35
minutesKeep the screen of your device on
Ingredients
1 tbsp Butter
1 Red onion-diced
3 Garlic clove-minced
3 tbsp Red wine vinegar
1.25 tbsp Ground cinnamon
900 gram Lamb-diced, fat trimmed
900 gram Butternut pumpkin-peeled, deseeded, diced
3 tbsp Honey
Directions
- Preheat oven to 180 degrees.
- In a large casserole dish, melt the butter on a medium heat until foamy. Add the onion and garlic, stirring until onion softens.
- To this pot add the lamb and brown. Remove lamb, leaving onion and garlic.
- Add the vinegar and cinnamon, and bring to the boil. Add the lamb back in, turning to coat. Cover with a lid, and cook in preheating oven (stirring now and then) for 30 minutes.
- After 30 minutes, add the pumpkin and pour over the honey (heat first if cold). Bake, with no lid, for another 50 mins to 1 hour, or until lamb is tender and pumpkin is cooked through.
- Delicious served with mashed potatoes or steamed potatoes.
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