This dish boasts a richly spiced and savory lamb meat sauce that is served over a lightly sweetened Kabocha squash (or pumpkin). It is balanced by a sharp and tangy yogurt sauce. This is a bit high in starch so it is best reserved for special occasions. All components of this dish can be made ahead of time. The flavors in the meat sauce and yogurt meld better over time. I like to prepare the sauces the day before and roast the squash just before serving. —primalwellnesscoach
kabocha squash or pumpkin, if in season
powdered monk fruit
full fat Greek yogurt
garlic clove, minced
medium onion, diced
garlic cloves, sliced
1 1/2 teaspoons
ground black pepper
In This Recipe
Preheat the oven to 350°F.
Cut the squash in half and Remove seeds. Cut each half into quarters to produce eight long slices.
Line a baking sheet with foil and toss the squash with oil and sweetener. Bake covered with foil until tender, about 45 minutes to an hour.
Mix together yogurt and riced garlic in a bowl and season to taste with salt and pepper.
In a large saucepan, heat two tablespoons of oil and cook the onions until lightly translucent and just beginning to brown. Add the sliced garlic, coriander, cinnamon sticks, salt, and pepper. Mix and cook until the spices are fragrant, about 3 minutes. Add ground lamb and cook until no pink remains, about 5 minutes. Add tomatoes and bring to a simmer. Lower heat and cook until the sauce reduces, about 20 minutes. Season to taste with more salt and pepper.
To serve, plate the yogurt sauce, add a slice of squash, and top with meat sauce. Garnish with fresh mint, if desired.