Pumpkin mince pan

Name: Pumpkin mince pan
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1500 g Hokkaido Pumpkin; 200 g Spring onions; 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 stem(s) Peppermint; 200 g Whole milk yoghurt; 400 g minced lamb; 7-10 Tbsp Cinnamon; 7-10 Tbsp Cumin

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1500 g Hokkaido Pumpkin
200 g Spring onions
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 stem(s) Peppermint
200 g Whole milk yoghurt
400 g minced lamb
7-10 Tbsp Cinnamon
7-10 Tbsp Cumin

Directions

1
Wash the pumpkin, remove seeds and cut into slices. Clean and wash spring onions and cut into rings. Heat 4 tablespoons of oil in portions in a large pan and fry the pumpkin slices for about 5 minutes. Season with salt and pepper. Take out finished slices and keep warm
2
In the meantime, wash the mint, shake dry, pluck leaves from the stalks and chop. Mix yoghurt and mint, season to taste with salt and pepper
3
Heat 1 tablespoon of oil in a hot pan and fry the minced meat for about 10 minutes, turning it over. After about 5 minutes add spring onions. Season to taste with salt, cinnamon and cumin. Mix pumpkin slices and minced beef and arrange. Add yoghurt dip. Roasted flatbread tastes good with it