Spiced pumpkin, mince & tatties

Sascha, Hugh Grierson Organic
45 - 60 mins

Sascha at Hugh Grierson Organic, a family-run farm in Perthshire, shows us how to spice up those mince and tatties this Halloween.

1 onion
1 tbsp butter
250g peeled & chopped pumpkin
500g lamb mince
handful of chopped kale
Juice and zest of half a lemon
Water to cover
Salt and pepper to season
1 tbsp natural yoghurt
Ground black pepper
Ground fenugreek
Cinnamon powder
Ginger powder
To make Lebanese 7 spice mixture, mix together 1 teaspoon of each of the ground black pepper, ground fenugreek, allspice, cloves, nutmeg, cinnamon powder and ginger powder.
Melt the butter in a large pan on medium heat.
Chop the onion and pumpkin. Add them to the saucepan, and sweat the vegetables being careful not to let them brown.
Brown the mince over a high heat in a separate frying pan, breaking up the meat with a fork. Add the meat into the softened vegetables and mix well.
Add the spice mix, mix well, and let it cook for a few minutes. Add the lemon zest and mix again. Add just enough water to cover, salt and pepper to season, then simmer for 30-40 mins.
Five minutes before the end of cooking add the lemon juice and natural yogurt to freshen it up. Served with mashed tatties for a cross-cultural feel.