- 500g pumpkin
- 300g lamb mince
- 1/2 onion
- 1 celery stalk
- 1/2 bunch fresh corriander
- 3 Tbsp raisins
- 2 tsp cinnamon
- 2 tsp dried chilli
- 4 Tbsp kalamata olives, de-stoned
- 1 x tin chickpeas, drained
- 1 x tin cherry tomatoes
- Preheat the oven to 180ºC. Cut the pumpkin into 3 cm chunks, place in a large roasting tray and toss with olive oil. Roast in the oven for 45 minutes, until golden and caramelised.
- Peel and dice the onion, dice the celery and put both in a large fry pan with a lug of olive oil. Chop the coriander stalked and add to the pan, along with the raisins, cinnamon and chilli. Gently cook until onions are soft, around 15 minutes.
- Add mince to the pan and brown.
- Once brown, add the pumpkin into the pan along with the chickpeas and cherry tomatoes. Squeeze the olive stone out of the olive and place into the pan.
- Rinse out the can of tomatoes with water and add this to the pan too, continue to simmer for around 30minutes, stirring occasionally, until lovely and thick.
- Serve with brown rice or wholemeal couscous. Spoon the stew over, and serve with drizzled yoghurt, and scatter with the remaining coriander leaves.
ps – you can make this dish vegetarian if you remove the lamb mince!
If you would like help with meal ideas and plans , contact NZ Registered Nutritionist Larissa Beeby for an appointment either online, in person or over the phone.
Director / NZ Registered Nutritionist