+44 208 068 8001
67 Wingate Square, London, SW4 0AF

© The Street Food Company 2019

LET YOUR TASTE BUDS TRAVEL!

Honey-Glazed Pumpkins stuffed with Cranberry-Chilli Lamb Rice

Get ready to cook

Method:

1. Cut a lid off each pumpkin and with a knife and spoon scoop out the  seeds and membrane. Place onto a tray lined with baking parchment and  bake at 180c for 90mins until soft. Remove from oven and allow to cool.
2. Cook rice as per packet instructions; set aside.
3. Heat some oil in a pan to medium-high heat. Add  onions; stir fry for 1-2mins until golden. Add lamb mince and diced  smoked bacon and fry until cooked.
4. Add pan mixture, dried cranberries and Pink Pepper  Ginger to the rice then equally divide mixture between the 2 pumpkins.  Mix 30ml honey with a dash of water and glaze the pumpkins.
5. Return pumpkins and cook for further 30-45mins and serve.

Ingredients:

400g Pink Pepper Ginger Paste
2 medium pumpkins
300g diced onion
400g uncooked basmati rice
600g lamb mince
200g diced smoked bacon
50g dried cranberries
30ml honey

About this dish

10 Portions

2 Medium

Serves:

Pink Pepper Ginger Paste

Chilli Rating:

Product:

You might also like to try

Dark-Chilli-&-Lime-Pulled-Pork-Burger.pn

Honey-Glazed Pumpkins stuffed with Cranberry-Chilli Lamb Rice

 Chilli:

2 Medium

Ingredients:

8

Dark-Chilli-&-Lime-Pulled-Pork-Burger.pn

Uyghur Ginger-Cumin Lamb Polo Rice With Smashed Cucumber Salad

 Chilli:

3 Hot

Ingredients:

12