Spiced Lamb Mince with a Squash Dip
@drinkthedressing shows us how versatile lamb mince can be with this exciting sharing dish that is bold in both texture and flavours.
Spiced Lamb Mince with a Squash Dip
@drinkthedressing shows us how versatile lamb mince can be with this exciting sharing dish that is bold in both texture and flavours.
- Serves: 4
- Prepare: 20 Minutes
- Cook: 50 Minutes
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC LAMB?
All of our organic lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. Many lambs are grown quickly, fed on grain to ‘finish’ them at speed, we believe that it’s better for animals to grow at the rate nature intended and lead active lives.
Ingredients
For The Dip
- 1 small butternut squash
- 1 uchi kuri (red onion) squash
- 1 medium onion
- 1tbsp ghee or butter
- pinch of salt
- pinch of pepper
- 1tsp cumin
- 1tsp turmeric
- 1 ½tsp cinnamon
- shaving of fresh nutmeg
For The Lamb
- 500g lamb mince
- 5 medjool dates
- 1 large onion
- salt
- pepper
- ½tsp cumin
- 1 ½tsp ras el hanout
- 2tsps cinnamon
- 1tsp all spice
- grated nutmeg
- fresh mint
- pomegranate molasses
- pomegranate
Method
- Pre heat the oven to 200°C
- Peel the butternut squash and uchi kuri squash, roughly chop and add to a baking dish with thin wedges of onion. Drizzle with oil and scatter with the ghee (or butter), this will give the paste a silky texture
- Season with a good pinch of salt and pepper, then add the cumin, turmeric and cinnamon along with a shaving of fresh nutmeg
- Roast for 25 minutes or until it is soft and a little caramelised
- Allow to cool and add to a food processor, blitz until it forms a smooth thick paste, add a little oil to loosen if needed. If you want it warm when serving add a touch of water to a pan and gently warm
- Dice the onion and add to a pan with a little bit of oil, cooking on a medium heat until it's just getting translucent. Season with salt, pepper and the cumin and ras el hanout
- Add the mince to the pan. Using a wooden spoon break it up, allowing it to render on a medium heat. Lots of fat will start to come out of the meat which will help to flavour the lamb, once the meat is cooked you can poor most of the fat out (don't waste it, it works great over roast potatoes)
- Season well with salt, cumin, ras el haount, all spice, cinnamon and a healthy grating of nutmeg
- Turn the heat up a little and let the lamb cook in its own fat until it's a little dry and crispy
- Add in the sliced medjool dates and keep stirring. Remove from the heat, chop a small handful of fresh mint and stir in while its still hot so the leaves wilt a little
- To assemble the dish smooth the squash dip onto a large plate, with a bit of a well in the middle. Scatter the lamb mince on top, drizzle with pomegranate molasses and sprinkle the pomegranate seeds over the dish. Serve sharing style in the middle of the table with warm pitta or flatbread
Other recipe ideas
28/07/20 Recipe
Harissa Marinated Organic Leg of Lamb
Spice up a summer BBQ or winters night
07/05/19 Recipe
Roast Lamb Rump with Minted Peas and Lentils
Making an elegant but unfussy supper is simple with a versatile cut like organic lamb rump.
02/12/18 Recipe
Stuffed Loin of Lamb with Apricots & Hazelnuts
The perfect small roasting joint to entertain at any intimate dinner party
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC LAMB?
All of our organic lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. Many lambs are grown quickly, fed on grain to ‘finish’ them at speed, we believe that it’s better for animals to grow at the rate nature intended and lead active lives.
Frequently asked questions
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A portion of grass fed lamb has a slightly higher calorie content than grass fed beef, but has more health promoting omega 3 fatty acids. Lamb also has less marbling of fat than beef and when you trim the fat around the edges after cooking, lamb is a lean cut of meat.
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Lamb has always been a more expensive cut of meat, with mutton often deemed less desirable which has dictated its selling price, however at The Organic Butchery, we feel mutton is having a bit of a renaissance right now. The aged ewes from the breeding flock supply our mutton and they've spent their lives roaming freely in pastures, growing strong muscles and robust skeletons. It's the combination of nutritious grass and a long life that gives our mutton its distinctive, unmistakable flavour.
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Our lambs are sourced from local farms and thrive on a diet of grass as well as clover and herbs.
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Organic lamb has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic lamb animal has to graze, the way that it’s food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic lamb also cover use of medicines and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery.
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Lamb refers to young meat, which is tender with a pale pink colour, where as mutton is meat from a sheep that is over two years old, at The Organic Butchery, our mutton comes from ewes who've retired from the breeding flock. That means they've grown to maturity naturally, have well-developed muscles and a strong skeleton. All of these things ensure their meat is strongly flavoured (but not 'gamey') and has excellent texture (but isn't stringy). Mutton's a distinctive meat that's having a bit of a renaissance at the moment.
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When choosing lamb to purchase, it is worth carrying out some research. There are several studies that suggest organic meat is a healthier option, containing less saturated fat and higher in omega- 3 fatty acids, which are good for your heart. We believe organic lamb tastes better than commercially farmed alternatives, tasting ‘meaty’, rich, sweet and decadent. All of The Organic Butchery's lamb comes from our trusted local suppliers. They thrive on a diet of grass as well as clover and herbs. Growing slowly, the lambs build hearty immune systems and strong skeletons. All of this influences the way their meat tastes and cooks, we really believe that happy animals result in the best quality and best tasting meat.